Homemade Italian Filone Bread 🥖
Filone is a rustic Italian bread with a crisp crust, soft airy centre and long bakery-style shape.
Simple ingredients, beautiful flavour and that perfect crackle straight out of the oven.
I sprinkled mine with semolina for that rustic finish and baked them as two long loaves, but you can also leave the dough whole for one larger artisan loaf.
Save this recipe for your next baking day 🤍
RECIPE
• 500g bread flour
• 400ml warm water
• 7g instant yeast
• 10g salt
• 2 tbsp olive oil
• Semolina for dusting
METHOD
1. In a bowl, combine the warm water and yeast. Add the flour, salt and olive oil and mix until a shaggy dough forms.
2. Cover and rest for 15 minutes.
3. Perform a series of stretch and folds every 15–20 minutes until the dough becomes smooth, stretchy and elastic.
4. Cover and allow to rise until doubled in size.
5. Generously dust your surface with flour and semolina. Gently turn out the dough, trying not to knock out the air.
6. Either:
• leave as one large loaf
OR
• divide into two loaves like I did.
7. Lightly stretch and shape into rustic long loaves. Place onto baking paper dusted with semolina.
8. Cover and allow to proof again until puffy while oven heats up approximately 30 to 40 minutes.
9. Score the tops, sprinkle with extra semolina and bake in a preheated oven:
• 10 minutes at 240°C
• then 15 minutes at 220°C
or until deeply golden and crisp.
10. Cool slightly before slicing… if you can wait that long.
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