An Easy and Delicious Sfilatino Bread Recipe

You could say they are Italian Baguette, but more soft, short, fluffy and has more crumbs than baguette. So, let’s make some Sfilatino bread today!

Ingredients to make Sfilatino Bread

• 3 cups bread flour
• 1 1/4 tsp salt
• 1/4 tsp instant yeast
• 300 g (1 1/2 C) cool water
  
  
  

How to make Sfilatino Bread

1. Mix all of the ingredients in a medium bowl with a dough whisk until everything is moistened, about 30 seconds to a minute. Cover and set aside for 12 to 18 hours, or until completely bubbly and doubled in size.
2. Flour your counter and scrape the dough out of the bowl in one piece. Gently nudge the dough into a rectangle shape, then fold it over itself from each long side, as if making an envelope. Roll the dough out into a tube with your hands, then cut it in half width-wise.
3. Cover the dough pieces with oiled plastic wrap, seam side down, on a floured sheet pan sized piece of parchment.
4. Place a baking stone on the center rack of your oven and cover it with whatever cover you’re using or set your oven to steam. Preheat the oven to 475 degrees Fahrenheit.
5. Pick up each piece of dough and stretch it out to about 13 inches in length after it has doubled (30-45 minutes).
6. Remove the hot cover from the stone and, using a peel or the back of a baking sheet, transfer the parchment with the dough to the stone, followed by the hot cover.
7. bake for about 20 minutes in the oven. Uncover and bake another 20mins until golden brown
   
   
   
   

Sfilatino Bread

Cuisine: ItalianDifficulty: Easy

Servings

2

servings

Prep time

15

hours 

Cooking time

45

minutes

Calories

132

kcal

Ingredients

• 3 cups bread flour

• 1 1/4 tsp salt

• 1/4 tsp instant yeast

• 300 g (1 1/2 C) cool water

Directions

• Mix all of the ingredients in a medium bowl with a dough whisk until everything is moistened, about 30 seconds to a minute. Cover and set aside for 12 to 18 hours, or until completely bubbly and doubled in size.
• Flour your counter and scrape the dough out of the bowl in one piece. Gently nudge the dough into a rectangle shape, then fold it over itself from each long side, as if making an envelope. Roll the dough out into a tube with your hands, then cut it in half width-wise.
• Cover the dough pieces with oiled plastic wrap, seam side down, on a floured sheet pan sized piece of parchment.
• Place a baking stone on the center rack of your oven and cover it with whatever cover you’re using or set your oven to steam. Preheat the oven to 475 degrees Fahrenheit.
• Pick up each piece of dough and stretch it out to about 13 inches in length after it has doubled (30-45 minutes).
• Remove the hot cover from the stone and, using a peel or the back of a baking sheet, transfer the parchment with the dough to the stone, followed by the hot cover.
• bake for about 20 minutes in the oven. Uncover and bake another 20mins until golden brown