Baguette with Salami and Parmesan
Ingredients
Method
Place the flour, water, dry yeast, oil and yogurt in a large bowl.
Mix until just combined then add salt and mix through.
Cover with a damp tea towel and let it rise at room temperature for 1 hour. The dough will look puffier and more relaxed, stretch it a little with wet hands (still in the bowl, no mess) and fold it onto itself in a bowl.
Cover and repeat the stretching and folding one more time after 30 minutes.
Cover again and allow to prove completely until more than doubled in size (about 45 minutes).
Divide the dough into two. It will be soft and slightly sticky.
Flour your bench and hands and stretch the two doughs into rectangles, then roll them up like big cigars.
Place on a baking tray lined with baking paper, flour the top and prove for 30 minutes.
In that time, bring your oven to 220C and place an empty metal bowl or empty oven tray on the lower rack.
The dough will now look puffy. Dust more flour on top, score and place in the oven, on the middle rack.
Pour in some water on the lower oven tray or metal bowl you’ve been preheating to create steam.
Close door and bake for 35-40 minutes or until golden and cooked through.
Cool on a rack for at least 30 minutes before serving as the crumb keeps baking and settling in the cooling time.
Serve with D’Orsogna Salami and parmesan shavings.
Ingredients
Directions
Place the flour, water, dry yeast, oil and yogurt in a large bowl.
Mix until just combined then add salt and mix through.
Cover with a damp tea towel and let it rise at room temperature for 1 hour. The dough will look puffier and more relaxed, stretch it a little with wet hands (still in the bowl, no mess) and fold it onto itself in a bowl.
Cover and repeat the stretching and folding one more time after 30 minutes.
Cover again and allow to prove completely until more than doubled in size (about 45 minutes).
Divide the dough into two. It will be soft and slightly sticky.
Flour your bench and hands and stretch the two doughs into rectangles, then roll them up like big cigars.
Place on a baking tray lined with baking paper, flour the top and prove for 30 minutes.
In that time, bring your oven to 220C and place an empty metal bowl or empty oven tray on the lower rack.
The dough will now look puffy. Dust more flour on top, score and place in the oven, on the middle rack.
Pour in some water on the lower oven tray or metal bowl you’ve been preheating to create steam.
Close door and bake for 35-40 minutes or until golden and cooked through.
Cool on a rack for at least 30 minutes before serving as the crumb keeps baking and settling in the cooling time.
Serve with D’Orsogna Salami and parmesan shavings.