Italian Baguettes (Stirato)

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil maintains flavor while being healthier.

butter

🥗Healthier: margarine

💰Cheaper: vegetable spread

Margarine can reduce saturated fat.

Proof the yeast: combine the cane sugar and warm water in a small bowl. Mix together until the sugar is dissolved. Then add the yeast, gently stirring to combine. Let sit for 5 minutes until bubbles start to appear at the top of the water. This bubbling means the yeast is alive and able to rise the dough.

Whisk the dry ingredients: add the flour and salt in a large bowl. Whisk together until combined.

Add the yeast mixture: make a small well in the middle of the dry ingredients. Pour the yeast mixture into the well. Use a spatula or wooden spoon to mix together until a shaggy dough forms.

Knead the dough: lightly dust a work surface with flour and place the dough on top. Loosely shape the dough into a ball and knead for 10 to 15 minutes until it becomes smooth and elastic. To do so, press the heels of your hands into the dough in a firm, forward motion. Fold the dough in half lengthwise and press into the dough again. Then rotate the dough 90 degrees and fold it in half again, but this time widthwise. Repeat this until the dough reaches the desired consistency. Then form the dough into a ball.

Rise the dough: add the olive oil to a large bowl and swirl it around so all sides are greased. Place the ball of dough in the greased bowl and cover it with plastic wrap. Let the dough rise in a warm place for 1 to 2 hours, until it doubles in size.

Shape the dough into loaves: after the dough has risen, divide it into two equal portions. Shape each portion into an oval loaf about 4 inches wide by 7 inches long, slightly wider and shorter than a traditional baguette.

Proof the dough and preheat the oven: place both loaves on a baking sheet lined with parchment paper. Cover them loosely with plastic wrap and let them rise for another 30 to 60 minutes, until they have doubled in size. While the dough proofs, preheat the oven to 425℉ (220℃).

Stretch the loaves and dust with flour: after the loaves are done proofing, gently stretch them into longer, oval-shaped loaves about 12 inches long, 4 inches wide, and 1 inch deep. The loaves should be at least 2 inches apart on the baking sheet so they don't spread into each other as they bake. Then very lightly dust the tops with flour.

Bake: place in the oven and bake for 20 to 25 minutes until the loaves are golden brown. They should sound hollow when tapped.

Cool and serve: transfer the loaves to a wire rack and let them cool completely. Then shake off the loose flour before slicing and serving. Enjoy!

Cooking Techniques

Spice Level:

Dietary

Allergens