Recipe Tip: Italian Baguette

Recipe Tip: Italian Baguette

Top Recipe by Julian Kutos. All ingredients and tips for getting it right. A fresh baguette is simply a pleasure: whether plain, with herbs from Provence or, in Italian-style, with sun-dried tomatoes and olives.



    1. Step 1

      Mix all the ingredients together.
    2. Step 2

      Let sit at room temperature for 2 hours, then put in the fridge overnight.
    3. Step 3

      For the autolysis, briefly knead the pre-dough, water and durum wheat semolina and leave to rest for 30 minutes. Then add the remaining ingredients and knead for 10 minutes.
    4. Step 4

      Cover and let the dough rest for 2 hours.
    5. Step 5

      Roughly chop the sun-dried tomatoes and olives and add to the dough. Knead again to mix in.
    6. Step 6

      After 2 hours turn out the dough and cut into 3 rectangles, shape each rectangle into a cylinder. Leave to rest for 20 minutes.
    7. Step 7

      To flatten the dough, place your finger in the middle of the dough cylinder and fold the dough over your finger and press together.
    8. Step 8

      Form the dough in to a baguette and allow to rise again for 30 to 40 minutes.
    9. Step 9

      Preheat the oven to 250°C hot air. Bake the baguettes for about 20 minutes with steam. After 15 minutes release the steam. (see Tip if your oven doesn't have a steam function)
    10. Step 10

      Let the baguette cool and slice cold.
    11. Step 11

      Oven with steam function: 3 bursts of steam
    12. Step 12

      Combi oven: Bake for 15 minutes with 70% moisture
    13. Step 13

      Bake for 5 minutes with 0% moisture
    14. Step 14

      Without steam function: Heat up a deep tray. Before baking, pour a glass of cold water into the oven, insert the baguette and close the oven door immediately.
    15. Step 15

      Tomato Bruschetta This simple but flavourful classic Italian appetiser is a must for a successful aperitivo. The recipe comes from Peter Friese of Vienna's Bar Campari. Snack
    16. Step 16

      Tagliolini al Limone A bowl of pasta is always welcome, and this fantastically simple Italian recipe is particularly so. The sauce brings out the bright, zesty flavour of fresh lemons in an unforgettably Italian way. Buon appetito! Pasta
    17. Step 17

      Pasta: Spaghetti il Padrino from 'The Godfather' 'The Godfather' trilogy made the city of Corleone famous. Here is the recipe from the film. Pasta
    18. Step 18

      Focaccia with Figs, Salami and Gorgonzola This sandwich combines sweet figs with creamy Gorgonzola and salty salami - a focaccia with an Italian indulgence factor! Figs
    19. Step 19

      Tuscan Classic: Panzanella with Red Peppers and Celery An Italian bread salad with plenty of vegetables, basil and olive oil by Julian Kutos. Salad