
Ingredients
AP flour 100% - 540 g
Warm water 88% - 474 g
I.D.Y. .5 % - 2.7 g
Morton Kosher salt - 1.9% - 10 g
Pinch of sugar
Process
Preheat oven 475°F
- In a mixing bowl. Mix all the dry ingredients, mix well.
- Slowly add the 90°F water. Mixing until all the flour is incorporated.
- Cover and set aside in a warm spot (75°F)
- After approximately four hours the dough should be near tripled in volume
- Dust the work bench and the top of the dough liberally.
- Gently pour the soft dough onto the floured bench.
- Using a floured bench knife and floured hands, ever so gently fold the top of the dough to the center. Then the bottom to the center. Repeat this at both sides. The goal is to create some tension in the dough, and achieve a rough baguette shape.
- Now carefully cut the baguette length wise down the middle.
- Use the bench knife to push the seam underneath the dough.
- Starting at one end twist the dough clockwise all the way to the other side.
- Place the dough on a baking tray
- Add some water to steam the oven using a spray bottle or whatever apparatus you prefer.
- Load the filone into the oven.
- Bake until golden brown, about 35 minutes.
- Allow to cool fully before enjoying
Alternatively, cut or break open the filone, slather with butter and enjoy!



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Those look fantastic, Will! Eagerly awaiting the crumb shots and taste report.
TomP
The sandwich build and tasting will happen at 12:00 PM PST. My bride is out as we speak collecting the cold cuts.
Meanwhile back at the hacienda, I have the barbacoa humming along for dinner.
I never thought to twist the dough. I think I will try with my formula but your shaping and see what results. Hope it's half as nice as yours !!
Now about the Barbacoa. I would love to have your recipe if you can share. I have made one that was breathtakingly excellent but it was 7 years ago and the paper is long gone. All I remember is I had coffee in it. I would love to make it again. Thank you . c
While I am waiting on the barbacoa to reach shred temperature, I put together the quesadilla mixture. I mistakenly added the cheese to early. Next time I will get it right!
Note to self read the process to the every end! Smile...
I’ll have to hit the stores . Some stuff I don’t usually have. Making a copy. Thanks🙏
The last step, letting it absorb the juices.
The end result.
Boy did I enjoy this over stuffed Brooklyn ( Sonny's style) hero!
Pretty nice Sammie there. You done good. c
I deserved a deviation, from the strick carb limit.
I froze the second loaf for a future, Brooklyn hero!
Wonderful baguettes Will, I love the twisty shaping you did, it really gives them a lovely rustic quality.
Benny
It works a peach. While also making working with the very soft dough a breeze. Fits with the theme of quick, and easy.
Everything looks amazing and that Barbacoa has left me speechless 😶
Don't you just love Easy to accomplish impressive things?