Tomato Bruschetta
This simple but flavourful classic Italian appetiser is a must for a successful aperitivo. The...
Italian Baguette
A fresh baguette is simply a pleasure: whether plain, with herbs from Provence or, in Italian-style, with sun-dried tomatoes and olives.
For the pre-dough:
| Ingredients | ||
|---|---|---|
| 200 | g | wheat flour T700, or white bread flour |
| 200 | ml | water |
| 2 | g | wheat germ |
- Mix all the ingredients together.
- Let sit at room temperature for 2 hours, then put in the fridge overnight.
For the dough:
| Ingredients | ||
|---|---|---|
| 400 | g | starter dough from above |
| 200 | ml | water |
| 375 | g | durum wheat semolina |
| 15 | g | Fleur de Sel salt, or sea salt flakes |
| 3 | g | wheat germ |
| 50 | g | sun-dried tomato |
| 50 | g | olives, pitted |
- For the autolysis, briefly knead the pre-dough, water and durum wheat semolina and leave to rest for 30 minutes. Then add the remaining ingredients and knead for 10 minutes.
- Cover and let the dough rest for 2 hours.
- Roughly chop the sun-dried tomatoes and olives and add to the dough. Knead again to mix in.
- After 2 hours turn out the dough and cut into 3 rectangles, shape each rectangle into a cylinder. Leave to rest for 20 minutes.
- To flatten the dough, place your finger in the middle of the dough cylinder and fold the dough over your finger and press together.
- Form the dough in to a baguette and allow to rise again for 30 to 40 minutes.
- Preheat the oven to 250°C hot air. Bake the baguettes for about 20 minutes with steam. After 15 minutes release the steam. (see Tip if your oven doesn't have a steam function)
- Let the baguette cool and slice cold.
Tip:
Baking with steam:
- Oven with steam function: 3 bursts of steam
- Combi oven: Bake for 15 minutes with 70% moisture
- Bake for 5 minutes with 0% moisture
- Without steam function: Heat up a deep tray. Before baking, pour a glass of cold water into the oven, insert the baguette and close the oven door immediately.
Photo gallery of the preparation:
