# Traditional Italian Filone (Baguette's cousin)

Traditional Italian Filone, baguette's cousin, giving you another option to expand your bread repertoire. Golden crust, airy crumb, and so simple to make at home. Perfect for dinner, dipping in EVOO, or just tearing apart at the table.

- Total time: 75 min
- Cuisine: French
- Category: Baked Goods
- Language: en

## 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)

## Instructions

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

## Equipment

- bowl
- fork
- wooden spoon
- knife
- kitchen towel
- pizza stone
- peel

## 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.

## Source

- Original video: https://www.facebook.com/share/r/19MwT9pjJ3/
- Recipe page: https://www.cliprecipe.com/recipe/32a38e8e-6f71-4cb1-83f3-5cab79d27f61
- Extracted: 2025-10-04

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt