Pane Francese
INGREDIENTS
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For biga sponge:
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1⅛ cups of water
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1 teaspoon of sugar
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1 teaspoon of SAF yeast or bread machine yeast
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2 cups of bread flour
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For the dough:
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¼ cup of water
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1¼ cup of bread flour
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2 teaspoons of gluten
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1 teaspoon of SAF yeast or bread machine yeast
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1½ teaspoons of salt
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