Italian baguette province of Como

[FINAL KIT]

Italian baguette province of Como

Category: Yeast bread

Ingredients
Dough:
Flour (12% protein) I used MacFoo with 10.3% protein	100 g
Water	100 g
Dry yeast (1 g fresh)	1/8 tsp
FINAL KIT
Bread flour	450 g
Water	270 ml
Salt	2 tsp
Dry yeast	1/4 tsp

Cooking method

• Dough: Dissolve yeast in warm water, sift flour and stir the mass thoroughly
  
• Cover the dishes with dough with foil and put in a warm place for 10-12 hours.
  
• Dissolve yeast in water, add dough and stir thoroughly
  
• Sift flour in parts, knead the dough, add salt at the end, knead for 8 minutes
  
• Place the dough in a greased dish, cover and let rise in a warm place for 60 minutes
  
• Sprinkle the work surface with flour, lay out the dough, and form a rectangle, as if stretching the dough with your hands.
  
• Fold the dough into an "envelope", wrap two edges to the middle, then wrap the other two edges in the same way.
  
• Put the dough back in the bowl, cover and let rise in a warm place for one hour
  
• After one hour, stretch the rectangle of the tests again, fold the "envelope" and put for another hour in a warm place
  
• Carefully place the matched dough on a floured work surface and, without kneading, divide into 3 parts. Cover and let sit for 15 minutes
  
• Without rolling, with your hands stretch each part of the dough into a rectangle of 32-35 cm
  
• Place on rug or baking paper, cover and let sit for 30 minutes
  
• Heat the oven to 240-250 С together with a baking sheet, placing a dish with hot water on the bottom of the oven
  
• Transfer the bread to a hot baking sheet and bake for 25 minutes.
  
• Cool the bread on the wire rack for 30 minutes
  
• 
  
• 
  
• I had the usual flour, "Makfa", added to us in every case 1 tbsp. l. panifarin. On the advice of those who have already baked this bread, I added 1 tsp. sugar, even though it is not in the recipe. The dough turned out to be the most tender, soft and airy, obediently stretched out by hands, not trying to shrink again, as is often the case with elastic dough. When kneading, the dough was quite sticky, but when approached, when it was necessary to fold it in an envelope, it did not stick to the hands and the table at all.
  

Note

Bread of the north of Italy, Lombardy region.
The recipe is taken from the carina-forum, I quote verbatim.
There is absolutely no oil in the recipe, I was afraid that it would quickly become stale. But the girls on the forum wrote that this bread does not get stale for a long time. Today he is, in any case, absolutely the same as he was yesterday. And it is unlikely that it will last until tomorrow

Without rolling, with your hands stretch each part of the dough into a rectangle of 32-35 cm
Place on rug or baking paper, cover and let sit for 30 minutes
Heat the oven to 240-250 С together with a baking sheet, placing a dish with hot water on the bottom of the oven
Transfer the bread to a hot baking sheet and bake for 25 minutes.

Sparkle, then roll the dough, after the rectangle?
Does it taste like a French baguette? Then we will close it up in a baguette holder!

Sparkle, then roll the dough, after the rectangle?
Does it taste like a French baguette? Then we will close it up in a baguette holder!

Ikko4ka, I just twisted the rectangle, as they do when they squeeze out the laundry after washing. just not so intense. of course
The taste is somewhere between a baguette and a ciabatta, I think it will be great in a baguette holder.

[Paillette]

Paillette, I bring you Thank you for the recipe!

I had to bake white bread, I saw your Temka yesterday and decided to try a new one!
Delicious! He reminded me of a French baguette to taste! (next time I will do it in the form of baguettes)
And it was the first time I got such "holes".
I made exactly according to your recipe with fresh yeast (1 g in the dough and 3 g in the final dough), put only 1 teaspoon of panifarina, just in case.
My report:

Anise, very delicious bread! I am glad that the recipe came to taste. I liked him too. At first I thought that the process was long, but I put the dough overnight, and in the morning it was already possible to start mixing. So, not that long.