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.
- 200 gwheat flour T700, or white bread flour
- 200 mlwater
- 2 gwheat germ
- 400 gstarter dough from above
- 200 mlwater
- 375 gdurum wheat semolina
- 15 gFleur de Sel salt, or sea salt flakes
- 3 gwheat germ
- 50 gsun-dried tomato
- 50 golives, pitted
Step 1Mix all the ingredients together.
Step 2Let sit at room temperature for 2 hours, then put in the fridge overnight.
Step 3For 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.
Step 4Cover and let the dough rest for 2 hours.
Step 5Roughly chop the sun-dried tomatoes and olives and add to the dough. Knead again to mix in.
Step 6After 2 hours turn out the dough and cut into 3 rectangles, shape each rectangle into a cylinder. Leave to rest for 20 minutes.
Step 7To flatten the dough, place your finger in the middle of the dough cylinder and fold the dough over your finger and press together.
Step 8Form the dough in to a baguette and allow to rise again for 30 to 40 minutes.
Step 9Preheat 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)
Step 10Let the baguette cool and slice cold.
Step 11Oven with steam function: 3 bursts of steam
Step 12Combi oven: Bake for 15 minutes with 70% moisture
Step 13Bake for 5 minutes with 0% moisture
Step 14Without 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.
Step 15Tomato 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
Step 16Tagliolini 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
Step 17Pasta: Spaghetti il Padrino from 'The Godfather' 'The Godfather' trilogy made the city of Corleone famous. Here is the recipe from the film. Pasta
Step 18Focaccia with Figs, Salami and Gorgonzola This sandwich combines sweet figs with creamy Gorgonzola and salty salami - a focaccia with an Italian indulgence factor! Figs
Step 19Tuscan Classic: Panzanella with Red Peppers and Celery An Italian bread salad with plenty of vegetables, basil and olive oil by Julian Kutos. Salad