Recipe for italian flutes
This recipe for delightful and airy baguettes evokes thoughts of the southern skies in Italy.
Enjoy the bread with grilled food, for example, or dip it in a delicious cold-pressed olive oil with added flaky salt.
Ingredients
- 600 gram Tipo 0 Flour
- 0.5 package Dry Yeast Or regular yeast
- 12.5 gram Sugar
- 18 gram Coarse salt
- 40.5 gram Oil
- 500 gram Water
Instructions
- Dissolve the yeast in lukewarm water and add salt, sugar, and oil. Stir in the flour a little at a time until the dough no longer sticks to the sides of the bowl. Once the dough no longer sticks, let it rise under a shower cap or plastic wrap for 30 minutes. Turn the dough out onto a floured surface and divide it into 2 pieces. Twist and stretch the dough into flute shapes. Ensure not to knock the air out of the bread. Let the loaves rise for another 30 minutes on a baking sheet lined with parchment paper. Bake the flutes in a preheated oven at 230 degrees Celsius (446 degrees Fahrenheit) for 10-12 minutes. Let the flutes cool on a wire rack.