Baguette with Salami and Parmesan
Ingredients
Method
In a large mixing bowl, combine 500g of all-purpose flour, 325ml of water, 7g of dry yeast, 2 tablespoons of olive oil, and 2 tablespoons of plain yogurt. Stir the mixture until just combined. Once the dough comes together, sprinkle in 1 teaspoon of salt and mix thoroughly to incorporate. The dough should be slightly sticky but manageable.
Cover the bowl with a damp tea towel and let the dough rest at room temperature for 1 hour. During this time, the dough will rise and should appear puffier and more relaxed. Once the hour is up, wet your hands to prevent sticking and gently stretch the dough within the bowl, folding it over itself. This step helps develop the dough’s structure.
Re-cover the bowl with the tea towel and let the dough rest for another 30 minutes. Repeat the stretch-and-fold process, then cover it again. Allow the dough to rise for an additional 45 minutes or until it has more than doubled in size.
Lightly flour your work surface and hands. Turn out the dough, which will be soft and slightly sticky, and divide it into two equal portions. Gently stretch each portion into a rectangle. Starting from the short edge, roll each rectangle tightly like a cigar, forming two compact rolls.
Place the rolls onto a baking tray lined with parchment paper, ensuring they are evenly spaced. Lightly dust the tops with flour and cover them loosely with a tea towel. Let the dough prove for an additional 30 minutes. Meanwhile, preheat your oven to 220°C and place an empty metal bowl or tray on the lower rack of the oven.
Once the dough has puffed up, sprinkle a little extra flour on top for a rustic appearance. Use a sharp knife to score the top of each roll with a few diagonal slashes to allow for expansion during baking. Place the tray with the dough on the middle rack of the oven. Carefully pour hot water into the preheated metal bowl or tray to create steam, then quickly close the oven door. Bake for 35-40 minutes or until the bread is golden brown and sounds hollow when tapped.
Transfer the baked rolls to a wire rack and allow them to cool for at least 30 minutes before slicing. This resting period is essential, as the crumb continues to bake and settle during cooling. For a delightful serving suggestion, pair the fresh bread with slices of D’Orsogna Salami and shavings of parmesan cheese.
Ingredients
Directions
In a large mixing bowl, combine 500g of all-purpose flour, 325ml of water, 7g of dry yeast, 2 tablespoons of olive oil, and 2 tablespoons of plain yogurt. Stir the mixture until just combined. Once the dough comes together, sprinkle in 1 teaspoon of salt and mix thoroughly to incorporate. The dough should be slightly sticky but manageable.
Cover the bowl with a damp tea towel and let the dough rest at room temperature for 1 hour. During this time, the dough will rise and should appear puffier and more relaxed. Once the hour is up, wet your hands to prevent sticking and gently stretch the dough within the bowl, folding it over itself. This step helps develop the dough’s structure.
Re-cover the bowl with the tea towel and let the dough rest for another 30 minutes. Repeat the stretch-and-fold process, then cover it again. Allow the dough to rise for an additional 45 minutes or until it has more than doubled in size.
Lightly flour your work surface and hands. Turn out the dough, which will be soft and slightly sticky, and divide it into two equal portions. Gently stretch each portion into a rectangle. Starting from the short edge, roll each rectangle tightly like a cigar, forming two compact rolls.
Place the rolls onto a baking tray lined with parchment paper, ensuring they are evenly spaced. Lightly dust the tops with flour and cover them loosely with a tea towel. Let the dough prove for an additional 30 minutes. Meanwhile, preheat your oven to 220°C and place an empty metal bowl or tray on the lower rack of the oven.
Once the dough has puffed up, sprinkle a little extra flour on top for a rustic appearance. Use a sharp knife to score the top of each roll with a few diagonal slashes to allow for expansion during baking. Place the tray with the dough on the middle rack of the oven. Carefully pour hot water into the preheated metal bowl or tray to create steam, then quickly close the oven door. Bake for 35-40 minutes or until the bread is golden brown and sounds hollow when tapped.
Transfer the baked rolls to a wire rack and allow them to cool for at least 30 minutes before slicing. This resting period is essential, as the crumb continues to bake and settle during cooling. For a delightful serving suggestion, pair the fresh bread with slices of D’Orsogna Salami and shavings of parmesan cheese.