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BAGUETTE FATTE IN CASA - SUPER CROCCANTI E PROFUMATE - IMPASTO A MANO

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๐ŸŒAuthentic Italian recipe from a Italy-based creator โ€” ingredients and steps translated below
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La pizza fatta a mano - Luigi Schifano

Recipe Information

Recipe Available
Video-Specific Recipe

Italian Baguette

Cultural Context

The Italian baguette, known for its crispy crust and soft interior, is a staple in Italian bakeries. Traditionally enjoyed with meals or as a base for sandwiches, it embodies the Italian love for quality ingredients and craftsmanship. Today, variations exist globally, with many countries adopting and adapting the baguette to local tastes.

ItalianITother
90 min
medium
6 servings
Servings4
250 g Farina W 320/340
250 g Acqua
1.5 g Lievito fresco
500 g Poolish maturo
250 g Farina W 320/340
120 g Acqua
6 g Lievito fresco
5 g Malto diastasico
10 g Sale

olive oil

๐Ÿฅ—Healthier: avocado oil

๐Ÿ’ฐCheaper: vegetable oil

Avocado oil maintains flavor while being healthier.

butter

๐Ÿฅ—Healthier: margarine

๐Ÿ’ฐCheaper: vegetable spread

Margarine can reduce saturated fat.

1

Prepare the poolish by mixing 250 g of Farina W 320/340, 250 g of Acqua, and 1.5 g of Lievito fresco. Let it rest until mature.

2

Combine 500 g of mature poolish with 250 g of Farina W 320/340, 120 g of Acqua, 6 g of Lievito fresco, 5 g of Malto diastasico (if using), and 10 g of Sale.

3

Knead the dough until smooth and elastic.

4

Shape the dough into baguettes and let them proof.

5

Bake the baguettes in the oven until golden and crusty.

Cooking Techniques

mixingkneadingshapingbaking

Equipment Needed

Bilancia di precisioneContenitore vetro per impastareVaporizzatore per panePala di legno

Spice Level:

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Allergens

glutenmilk

Also Known As

BaguettePane Baguette
Local Name: Baguette Italiana

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