Traditional Italian Filone (Baguette's cousin)

75 mins
Serves 1
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Directions

  1. 1Measure 1 cup of warm water at 105 degrees Fahrenheit.
  2. 2Add about 2.5 teaspoons of instant yeast to the warm water.
  3. 3Mix the yeast and warm water until combined.
  4. 4In a separate bowl, add 2.5 cups of bread flour.
  5. 5Add 1.5 teaspoons of salt to the flour.
  6. 6Add 1 to 2 tablespoons of olive oil to the flour and salt.
  7. 7Mix the dry ingredients and olive oil.
  8. 8Pour the yeast and water mixture into the dry ingredients.
  9. 9Mix until the dough is fully combined and ready to be kneaded.
  10. 10Dump the dough out onto a floured surface.
  11. 11Knead the dough for about 2-3 minutes until it's round, smooth, and elastic.
  12. 12Cut the dough in half to create two even loaves.
  13. 13Shape each half into a round ball.
  14. 14Dust a bowl with flour and place one dough ball inside.
  15. 15Cover the bowl with plastic wrap and let it rise for about 1 hour.
  16. 16Repeat the previous step for the second dough ball.
  17. 17Uncover the risen dough.
  18. 18Remove the dough from the bowl and place it on a floured surface.
  19. 19Fold the dough into itself three or four times.
  20. 20Gently press and elongate the dough to about 15-16 inches.
  21. 21Place the shaped loaves on a flour-dusted surface for another rest.
  22. 22Cover the loaves with a kitchen towel and let them rest for about 30 minutes.
  23. 23Score 4-5 shallow diagonal cuts on each loaf.
  24. 24Brush the loaves with an egg wash (one egg mixed with 1 tsp of water).
  25. 25Transfer the loaves to a peel lined with semolina, or a parchment-lined sheet pan.
  26. 26Preheat the oven to 420°F (215°C) with a pizza stone or steel inside.
  27. 27Launch the loaves into the preheated oven.
  28. 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.
Traditional Italian Filone (Baguette's cousin) | Clip Recipe