Sfilatino - Italian Baguette - Franco Galli Recipe - Cooking Index
Sfilatino - Italian Baguette - Franco Galli Recipe - Cooking Index
| 1 teaspoon | 5ml | Active dry yeast |
| 1/2 cup | 118ml | Water - warm (105f) |
| 3 cups | 187g / 6.6oz | Unbleached flour |
| 1 teaspoon | 5ml | Salt - rounded |
| 1/2 cup | 118ml | Plus 2 tablespoons cool water |
| 1/2 cup | 118ml | Biga - (page 32) |
| Flour - additional for work surface | ||
| Olive oil - for bowl | ||
| Yellow corn meal - medium grind for bakers peel |
In a small bowl dissolve the yeast in the warm water. Set it aside until it is creamy, about 15 minutes.
Measure the flour into a large bowl. Using a sturdy wooded spoon, stir the salt into the flour. Form a well in the center of the flour mixture and add the yeast mixture, the cool water and the biga to the well. Using the spoon stir together all the ingredients until the dough is too resistant to be stirred. This dough has a relatively low water content, so it will come together fairly easily.
Knead the dough briefly in the bowl, and then turn out onto a lightly floured work surface and clean off any dough stuck to your hands. Knead the dough until it is smooth, silky, and noticeably elastic, about 20 minutes, including several 1 to 2 minute rest periods along the way. Shape the dough into a ball.
Rub a large bowl with olive oil and place the dough in the bowl. Turn the ball so that the surface is coated with oil. Cover the bowl with a towel and let the dough rise at room temperature until doubled, about 1 1/2 hours.Punch down the dough by folding the edges into the center and turning it over so the top is once again smooth. Press most but not all of the air out of the dough. Re-cover and let the dough rise at room temperature a second time until doubled, about 1 hour.
Turn the dough out onto a lightly floured work surface. Divide the dough into 3 equal portions. Working with 1 portion at a time and using your fingertips, gently press out most of the air as you form the dough into a rectangle measuring 4 by 3 inches. Fold about 1 inch of the long rectangle edge farthest from you toward you. Then continue to roll up the rectangle toward you, in the same manner as you would warp silverware in a cloth napkin. Try to introduce some tension into the roll so that it is fairly tight. When you reach the edge nearest you, using the heel of you hand, press the edge of the roll to the bottom edge of the rectangle to form a seam. The roll should be about 6 inches long. Repeat with the remaining dough portions.
Turn each roll so that it rests seam side down on a well-floured work surface. Taper the ends of the rolls by simultaneously rolling and pressing them against the work surface with the palms of your hands. Let rise, uncovered, at room temperature, for 20 minutes. The dough will relax during this period and become even more elastic. Meanwhile, place a baking stone in an oven and pe-heat to 425 degrees F.
Grasp the ends of one roll and lift it from the work surface. Stretch the roll until it is roughly two and a half times its original length, or about 15 inches long. Return it to the work surface. Repeat with the remaining dough rolls and then let the loaves rest tor 10 to 15 minutes longer.
Mist the preheated oven with a spray bottle and quickly shut the oven door. Dust a baker's peel with cornmeal. Gently transfer the loaves to the baker's peel. Using a sharp serrated knife, make 5 diagonal slashes about 1/2 inch deep on the top of each loaf. Mist the loaves generously. With a rhythmic snap of the wrist, slide the loaves onto the baking stone. Mist the oven again and bake the breads for 5 minutes. Mist one more time and bake the loaves until they have golden brown, crisp crusts and produce a hollow ring when tapped on the bottom, 25 to 35 minutes.
Remove to a wire rack to cool completely.
Source:
"IL Fornaio Baking Book" by Franco Galli
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