When I saw one of the member posted that he liked this recipe- Stirato (Italian baguette) from Karen (who was the administrator of the group), I decided to give this recipe a try. Inititially, I thought the process looked easy, but after trying it, I think it needs more improvement. The crumbs were more to moist, I should have baked longer, and reduce the temperature. I might try this recipe again.
Recipe for Stirato, adapted from Karen's Kitchen Stories.
(Makes 2 small loaves)
400g Bread flour
1 1/4 tsp Salt
1/4 tsp Instant yeast
300g Room temperature water
- In a medium bowl, mix all of the ingredients with a large spoon, or your wet hand, until everything is moistened, about 30 seconds to a minute. (I mixed until well incorporated, regardless of timing.)
- Cover with plastic wrap and let sit for 12 to 18 hours until totally bubbly and doubled in size. (I left it overnight in room temperature.)
- Dust your counter with flour and scrape the dough out of the bowl in one piece.
- Gently nudge the dough into the shape of a rectangle and then fold it over itself from each long side as if you were creating an envelope. With your hands, gently roll the dough out into a tube and then cut the dough in half, width-wise. (I forgot to roll it and pull it.)
- Place the dough pieces, seam side down, on a floured sheet pan sized piece of parchment and cover with oiled plastic wrap. (I kept it in the oven uncovered.)
- Preheat the oven to 220C.
- Bake for 35 mins in a baking stone directly, or on the baking tray with baking stone below. I also place a cup of hot water in the oven to create moisture.
- When it turned brown, remove from the oven and let it cool on a wire rack completely before slicing.