SUB) イタリアバゲットのレシピ イースト 捏ねないパン Italian baguette recipe STIRATO high hydration no knead bread recipe

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.

Mix 400g bread flour, 2g yeast, 8g sea salt, and 300g water to make a shaggy mass.

Cover and let stand for 20-30 minutes at room temperature to let gluten bond naturally.

After 20 minutes, perform the window pane test to check gluten development.

Perform the first stretch & fold (S & F), flipping the dough smooth side down before the next S & F.

Cover and rest for 20 minutes.

After 20 minutes, flip the dough smooth side down and perform the second stretch & fold.

Cover and rest for 20 minutes.

After 20 minutes, perform the third stretch & fold, noting that the dough has become smooth.

Cover and rest for 20 minutes.

After 20 minutes, perform the window pane test again to check for thin stretching.

Perform the last stretch & fold and round the dough.

Let the dough rise to triple its size, which takes about 4 hours at 28°C/80°F.

Mix semolina and bread flour in a 1:1 ratio for sprinkling.

Sprinkle the dough surface with bread flour and the work surface with the semolina mixture.

Gently lift the edges of the dough with a scraper and spread it into a rectangle about 1 inch thick.

Press with a thin rod to seal the dough before cutting.

Cut the dough with a scraper or knife and separate the pieces.

Cover the pieces with a dry cloth and proof for 20 minutes.

Place parchment paper on a peel and sprinkle with the semolina mixture.

Loosen the dough with a scraper and flip it onto the parchment.

Preheat the oven to 475°F/245°C with a baking steel and an old cake pan inside.

Slide the parchment and dough onto the hot baking steel.

Pour about 100ml of water into the hot cake pan to create steam and bake for 18 minutes.

After 18 minutes, check that the bread is dark brown and has a light airy crumb.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens