Traditional Italian Filone (Baguette's cousin)
Directions
- 1Measure 1 cup of warm water at 105 degrees Fahrenheit.
- 2Add about 2.5 teaspoons of instant yeast to the warm water.
- 3Mix the yeast and warm water until combined.
- 4In a separate bowl, add 2.5 cups of bread flour.
- 5Add 1.5 teaspoons of salt to the flour.
- 6Add 1 to 2 tablespoons of olive oil to the flour and salt.
- 7Mix the dry ingredients and olive oil.
- 8Pour the yeast and water mixture into the dry ingredients.
- 9Mix until the dough is fully combined and ready to be kneaded.
- 10Dump the dough out onto a floured surface.
- 11Knead the dough for about 2-3 minutes until it's round, smooth, and elastic.
- 12Cut the dough in half to create two even loaves.
- 13Shape each half into a round ball.
- 14Dust a bowl with flour and place one dough ball inside.
- 15Cover the bowl with plastic wrap and let it rise for about 1 hour.
- 16Repeat the previous step for the second dough ball.
- 17Uncover the risen dough.
- 18Remove the dough from the bowl and place it on a floured surface.
- 19Fold the dough into itself three or four times.
- 20Gently press and elongate the dough to about 15-16 inches.
- 21Place the shaped loaves on a flour-dusted surface for another rest.
- 22Cover the loaves with a kitchen towel and let them rest for about 30 minutes.
- 23Score 4-5 shallow diagonal cuts on each loaf.
- 24Brush the loaves with an egg wash (one egg mixed with 1 tsp of water).
- 25Transfer the loaves to a peel lined with semolina, or a parchment-lined sheet pan.
- 26Preheat the oven to 420°F (215°C) with a pizza stone or steel inside.
- 27Launch the loaves into the preheated oven.
- 28Bake for about 15 minutes until golden brown, adding 1-2 minutes if needed.
Ingredients
- 2.5 cups bread flour
- 1.5 tsp salt
- 2 Tbsp EVOO
- 1 cup warm water
- 1 pkg instant yeast
- 1 egg
- 1 tsp water (for egg wash)
- semolina flour (dusting)
Equipment
bowlforkwooden spoonknifekitchen towelpizza stonepeel
Tips
- The first rise with quick-rise yeast might only take about an hour, check it at an hour.
- Use a firm but gentle pressure to elongate the dough.
- An egg wash is optional but recommended as it makes the bread look beautiful.
- If using a sheet pan, put the semolina on parchment paper and transfer it that way.
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