Filone Toscano

Ingredients

Equipment Needed

• •Baking stone or heavy inverted baking sheet
• •Metal pan for steam
• •Razor blade or sharp knife for scoring
• •Instant-read thermometer
• •Wire cooling rack

Instructions

1. 1

   Mix the dough

   Dissolve the yeast in the room temperature water. Let it sit for five minutes until slightly cloudy. Add the flour and mix until no dry flour remains. The dough will be shaggy and rough. This is correct. Cover the bowl and let it rest for 30 minutes. This rest period, the autolyse, allows the flour to hydrate fully and begins gluten development without kneading.

2. 2

   Develop the gluten

   Add the olive oil to the rested dough. Knead in the bowl or on an unfloured surface for 8 to 10 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky. When you stretch a small piece between your fingers, it should form a thin, translucent membrane without tearing. If it tears immediately, continue kneading.

   Do not add more flour. The slight tackiness is necessary for proper crumb structure. Flour your hands lightly if needed, but resist the urge to create a stiff dough.
3. 3

   First rise

   Place the dough in a lightly oiled bowl, turning once to coat. Cover tightly with plastic wrap. Let rise at room temperature until doubled in volume, 2 to 3 hours depending on the warmth of your kitchen. Alternatively, refrigerate overnight for 8 to 12 hours. Cold fermentation develops superior flavor.

4. 4

   Shape the loaves

   Turn the risen dough onto a lightly floured surface. Divide it in half. Working with one piece at a time, pat it gently into a rough rectangle. Fold the top third down and the bottom third up, like a letter. Turn it 90 degrees and repeat. Now roll the dough into a cylinder approximately 35 centimeters long, tapering the ends by applying more pressure at the edges. The shape should resemble a torpedo, thicker in the center, pointed at the tips.

   The tapered ends are not decorative. They create variation in crust thickness, giving you both shatteringly crisp tips and a chewier center section.
5. 5

   Second rise

   Place the shaped loaves on a parchment-lined baking sheet, seam side down, leaving space between them. Cover loosely with a clean kitchen towel. Let rise until puffy and nearly doubled, 45 minutes to 1 hour. The dough should spring back slowly when pressed with a floured finger. If it springs back immediately, it needs more time. If the indentation remains, you have waited too long.

6. 6

   Prepare the oven

   Place a baking stone or inverted baking sheet on the middle rack. Place an empty metal pan on the bottom rack. Heat the oven to 230°C (450°F) for at least 30 minutes before baking. The stone must be thoroughly heated, or the bottom crust will not develop properly.

7. 7

   Score and bake

   Using a sharp blade or razor, make three diagonal slashes across the top of each loaf, cutting about 1 centimeter deep. Work quickly and confidently. Hesitation creates ragged cuts. Transfer the loaves to the hot stone. Immediately pour one cup of hot water into the metal pan below and close the oven door. The steam creates the characteristic crisp, blistered crust.

   Stand back when adding the water. The steam is violent and can burn. Some bakers spray the oven walls with water instead. Either method works.
8. 8

   Finish baking

   Bake for 15 minutes with steam. Remove the water pan, reduce temperature to 200°C (400°F), and continue baking until the crust is deeply golden brown and the loaves sound hollow when tapped on the bottom, 20 to 25 minutes more. The internal temperature should reach 95°C (205°F). Cool completely on a wire rack before slicing. The crust will soften if you cut into it too soon.

Chef Tips

• •Do not add salt. I know it feels wrong. The bread will taste flat on its own, which is the point. Pair it with prosciutto toscano or drizzle it with olive oil and you will understand.
• •For fettunta, the Tuscan original bruschetta, grill thick slices over open flame until charred at the edges. Rub immediately with a cut garlic clove, drizzle with new-harvest olive oil, and sprinkle with coarse salt. The salt goes on the toast, never in the dough.
• •This bread stales quickly because it lacks salt, which would otherwise retain moisture. Plan to use it within two days, or slice and freeze for toast.
• •If your oven does not hold heat well, preheat to 250°C (480°F) and reduce to 230°C when loading the bread. Home ovens lose significant heat when opened.

Advance Preparation

• •The dough benefits from overnight refrigeration. Mix and knead in the evening, refrigerate, and shape the following morning. Cold dough handles more easily and develops more complex flavor.
• •Baked loaves can be frozen for up to two months. Thaw at room temperature and refresh in a 175°C (350°F) oven for 10 minutes to restore the crust.

Frequently Asked Questions

Nutrition Information

1 serving (about 105g)