Alberto Filoni Casarecci

Summary

Ingredients

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Then remove the lid and let the Filoni turn golden brown with hot air at 220 ° for another 10 minutes.