August 23, 2021 - 10:56am
After many months of intense trial and error I submit...
The perfected "Falzon Filone!" 850 grams of raw dough, this is one bad Mama Jama!
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After many months of intense trial and error I submit...
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Epic loaf Will, gorgeous crust seeded with sesame seeds and what a great ear. The crumb has a great yellow hue to it, I assume there is at least some semola rimacinata in it. Can you share the formula?
Edited to add, awesome sandwich too, I’m hungry again now, all your fault.
Benny
The no joking truth is, I have made this formula a few times and always have a good result. (You know me with the joking and drama) I did however make a couple of changes to my end game procedure. If you remember my last semolina "Tom Cat" bake was a round shape. That one was proofed in a banneton. The thing about it is, as soon as I flipped it out of the banneton, the high hydration boule flattened like a pancake! I had the same issue the bake before that when I proofed, in a batard-shaped banneton. Luckily these loaves of bread were nowhere near fully or over-proofed. They reinflated like magic in the oven! Still the size of the finished loves suffered. For this bake, the aim was to correct this issue. #1I developed the gluten for about 5-10 minutes longer than the previous bakes, albite gently, only using Bosch speed #1. #2 my plan was to shape this batard (filone) much like a big fat baguette. Then to proof seem side down right in the baguette pan it would be baked in. My plan worked as the filone did not deflate at all before it hit the oven. While it did have more structure, (see the attached pre-shape photo) the room temperature-proofed loave of bread was a bear to score. I actually messed it up big time! However, due to the extremely good oven spring, The resulting ear was nothing short of spectacular! I did make a small non-consequential change to the formula layout. Instead of comparing the poolish ingredients to the total flour, I referenced the total poolish weight to the total flour. However, the poolish ingredients are compared to the total poolish flour. I think the change makes for a more useful formula.
The ability to be replicated. Dare I say today's bake surpassed 08/23/21 by a large margin!
Great Will!
I am quite captivated by this! I have long been mentally digesting what defines "filone" as a bread, and I am loving what you have baked.
I think the long score is definitive. Although the first filone I purchased from an Italian market featured straight horizontal scores across what would essentially be a baguette, I am still thinking the one straight line is the way to go!
Sesame and durum work effortlessly. Great bake!
Bookmarking this!
Edit: PS:
the beef(?), onion, red pepper filling looks so good! like fajitas!
Thank you so much, Michael!
Starting with my Altamura and Matira 100% semolina bakes, I have had really good luck using durum wheat. The Filone is no exception. Believe it or not, I have never seen a bakery made Filone. I asked Alan, a few weeks ago if the name Filone referred to a specific shape. He confirmed that a Filone is a long fat batard/baguette. I took that information and ran with it! Ah yes the pepper steak with onion, that was a tasty winner! My wife actually had hers as a fajita! She is trying to drop a few pounds. Enjoy this recipe. I made a few tweaks, I marinated the beef in a shaoxing wine and cornstarch paste. I also added shaoxing wine and hot pepper paste to the sauce. to the vegetables, I added one large sweet onion.
Atta boy! Great looking bread and a wicked looking masterpiece of a sandwich! I imagined mine with melted cheese but that’s Philly and not NY. It looks like you and the new oven are getting along well.
Don
Yes, you're so right! It's not even only the oven,(which is great) The modern sealed burner stovetop is a dream to cook on and clean.
Sesame semolina breads hold such a dear place in my heart and palate, and this filone is a beautiful version. Everything I like in a bread is rolled up into this bake. I agree with Michael that a single straight score is the way to go.
As far as intense trial and error goes, that made for a lot of good eating!
Alan
What I learned from baking your baguette version of Vermont sourdough over and over, was the beginning of an advance in my skills and understanding. Then came the Baguette community bake! Have a look at my vacation day breakfast today. A simple shakshuka just like mom used to make it for me. On the first taste, of the fresh bread, garden-fresh tomatoes, and egg, I was catapulted be back to 1967 Canarsie Brooklyn, Bedell La. I came to the conclusion this morning that this simple few ingredient version is my favorite. One final observation the crust to crumb ratio of this large size filone is much more suited to mopping up sauces/egg than it is to be a hero sandwich bread.