Rustic Italian Filone Bread
Filone bread is a traditional Tuscan loaf known for its crunchy crust and chewy, airy crumb. Made with simple ingredients—bread flour, water, yeast, and salt—and an optional pre-ferment to develop deeper flavor, this rustic Italian bread is perfect for sandwiches, dipping into soups, or preparing classic dishes like panzanella salad. The recipe guides you through slow fermentation and shaping to achieve an authentic crusty exterior and soft interior.
Ingredients
Main Ingredients
- 500 g bread flour
- 350 ml lukewarm water
- 10 g salt
- 5 g active dry yeast
Instructions
Filone Bread Preparation
- In a large bowl, combine bread flour, salt, and yeast. Gradually add lukewarm water and mix until a rough dough forms.
- Knead the dough by hand for 10 to 15 minutes until it becomes smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and allow it to rise for 2 to 3 hours, or until it doubles in size.
- Turn the risen dough onto a floured surface and shape it into a long, slender loaf approximately the length of your baking tray.
- Place the shaped loaf on a parchment-lined baking sheet, cover with a damp cloth, and let it rise for an additional 30 to 40 minutes until puffed but still holding its shape.
- Preheat the oven to 500°F (260°C). Using a sharp knife or razor blade, make a shallow cut along the top of the loaf to allow controlled expansion during baking.
- Bake the bread for 20 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
- Remove the bread from the oven and allow it to cool completely on a wire rack before slicing.
Notes
- Use a tray of water in the oven during the first 10 minutes of baking to create steam for a crispier crust.
- Allow the bread to cool completely before slicing to ensure the crumb sets properly.