Recipe for flutes made from durum flour
Delicious and airy baguettes that evoke the southern skies of Italy.
Ingredients
- 3.1 gram Dry Yeast
- 6 gram Coarse salt
- 4.2 gram Sugar
- 300 gram Water Lukewarm water
- 420 gram Durum flour
- 27.6 gram Oil
Instructions
- Dissolve yeast, sugar, and salt in a bowl with lukewarm water and add oil and flour.
- Knead everything well together to a smooth dough. If you use a mixer, it takes about 5 minutes, after which the dough should be briefly kneaded on the table before being laid to rise in a bowl under a shower cap or a tea towel for 30 minutes.
- Once the dough has risen, punch it down and shape it into a flute.
- Let the dough rise again for 30 minutes, then make a few cuts in the bread and brush with water.
- Bake the bread for 10 minutes at 220 degrees Celsius (428 degrees Fahrenheit) in a convection oven.
Notes
The bread is placed on a baguette rack, which can be purchased here.