Francala is a white loaf with a thin crust, made tender with milk and butter. It is the opposite of country bread: that style calls for a thick, crisp crust, while this one should have a crust that is as thin and soft as possible. The fat and milk help create that texture by limiting gluten development and keeping the crumb fluffy.
Francala | Soft-Crumb White Bread
Francala is a white loaf with a thin crust, made tender with milk and butter. It is the opposite of country bread: that style calls for a thick, crisp crust, while this one should have a crust that is as thin and soft as possible. The fat and milk help create that texture by limiting gluten development and keeping the crumb fluffy. dadagastro.com
14 slice 30 min + 32 min Easy 210°C oven
Step by Step
How to make it?
1
Knead the dough
14 min
Dissolve the yeast and sugar in the lukewarm milk and let stand for 5 minutes. Add the flour, salt, egg, and softened butter, then knead for 10 minutes. Add the butter at the beginning; butter added later will not incorporate and will leave streaks in the baked bread. The dough is ready when a piece stretches into a thin membrane.
2
Fold the dough
4 min
Halfway through the first rise, pull the edges of the dough toward the center to fold it once, then return it to the bowl.
3
Shape
8 min
Turn the dough onto the counter without deflating it and flatten it into a rectangle. Starting at a long edge, roll it up tightly and pinch the seam closed. A tight roll will rise evenly in the oven; a loose loaf will spread sideways. Place it in a greased loaf pan.
4
Score and brush
4 min
After the final proof, make a long slash down the top of the loaf with a razor blade and brush the surface with milk. The slash controls where the bread opens in the oven; an unscored loaf may split at its weakest point, often along the side.
5
Bake
32 min
Bake in an oven preheated to 210°C / 410°F for 32 minutes. The temperature is lower than usual for bread because milk dough browns quickly and francala should not have a dark crust. It is done when the top is light golden and the bottom sounds hollow when tapped.
Reminder
Let the dough rise until doubled, about 75 minutes, then proof it for another 40 minutes after shaping. These times are not included in the recipe duration. Cool the loaf on a wire rack after baking; bread left on the baking sheet will sweat underneath.
Nutritional Values · 1 serving
Values are estimates
200 kcalCalories
6 gProtein
35 gCarbohydrate
4 gFat
1 gFiber
1 gSugar
340 mgSodium
2 gSaturated Fat
Protein 12% Carbohydrate 70% Fat 18%
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Üstünü çizerken keskin jilet kullanın, bıçakla çizince hamur yırtıldı. Sütle yoğrulan hamur normalden yavaş kabarıyor. Hamuru katlama adımını da atlamayın, katlanmış hamur fırında daha dik duruyor ve içi düzgün gözenekli oluyor.
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