Alberto Filoni Casarecci

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	30 mins
Total Time	1 hr 1 min
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

600 g wheat flour, type 550
350 g water, cold
15 g yeast, fresh
15 g sea salt, fine

Instructions

Knead all ingredients for 6-7 minutes. Because of the low TA, some of the dough may have to be kneaded by hand. Close the bowl tightly with cling film and let it rest at room temperature for exactly 22 hours.
Place the dough on a lightly floured surface, spread the dough a little flat with your finger, fold the edges from the outside to the center, turn over with the seam facing down and let it rest for 10 minutes. Cut the dough into two equal parts, roll them out in a baguette shape, flour a little, wrap each one tightly in linen and leave to rest for 3 hours at room temperature.
After 2.5 hours, place an oblong roaster with a lid in the oven and preheat to 250 °. Cut into the filoni like a baguette and carefully place in the hot roasting pan. Cover again and bake in the oven at 250 ° for 20 minutes.
Then remove the lid and let the Filoni turn golden brown with hot air at 220 ° for another 10 minutes.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.