Baguette with Salami and Parmesan

In a large bowl, combine the flour, water, dry yeast, oil, and yogurt. Mix until just combined, then add salt and stir until incorporated.

Cover the bowl with a damp tea towel and let the dough rise at room temperature for 1 hour. After this time, it should appear puffier and more relaxed. Using wet hands, gently stretch the dough in the bowl and fold it over itself.

Cover the bowl again and repeat the stretching and folding after another 30 minutes. Allow the dough to rise once more, covered, until it has more than doubled in size, which will take about 45 minutes.

Once risen, divide the dough into two portions; it will be soft and slightly sticky. Flour your work surface and hands, then stretch each piece into a rectangle. Roll each rectangle up tightly like a cigar.

Transfer the rolls to a baking tray lined with baking paper, flour the tops, and let them prove for an additional 30 minutes. Preheat your oven to 220°C, placing an empty metal bowl or tray on the lower rack.

When the dough is puffy, dust more flour on top, score it, and place it in the oven on the middle rack. Pour water into the preheated bowl or tray to create steam, then close the oven door. Bake for 35-40 minutes until golden and cooked through.

Let the bread cool on a rack for at least 30 minutes before serving, as the crumb continues to bake and settle during cooling. Pair it with D’Orsogna Salami and parmesan shavings for a delightful treat.