Filone rustico/ Rustic baguette

Elements 

AP flour 100% – 540 g

Heat water 88% – 474 g

I.D.Y. .5 % – 2.7 g

Morton Kosher salt – 1.9% – 10 g

Pinch of sugar 

Course of 

Preheat oven 475°F

1. In a mixing bowl. Combine all of the dry elements, combine nicely.
2. Slowly add the 90°F water. Mixing till all of the flour is included.
3. Cowl and put aside in a heat spot (75°F)
4. After roughly 4 hours the dough needs to be close to tripled in quantity
5. Mud the work bench and the highest of the dough liberally.
6. Gently pour the mushy dough onto the floured bench.
7. Utilizing a floured bench knife and floured palms, ever so gently fold the highest of the dough to the middle. Then the underside to the middle. Repeat this at either side. The objective is to create some pressure within the dough, and obtain a tough baguette form.
8. Now rigorously minimize the baguette size smart down the center.
9. Use the bench knife to push the seam beneath the dough.
10. Beginning at one finish twist the dough clockwise all the way in which to the opposite facet.
11. Place the dough on a baking tray
12. Add some water to steam the oven utilizing a sprig bottle or no matter equipment you favor.
13. Load the filone into the oven.
14. Bake till golden brown, about 35 minutes.
15. Permit to chill totally earlier than having fun with

16. Alternatively,  minimize or break open the filone, slather with butter and revel in!