September 11, 2024 - 5:49am
Filone Falzon integrale 25%.
Early bake today.
This is a new formula I invented. On a side note I love my new lame. Results to follow directly.
The bake took 40 minutes and reached an internal temperature of 208°F. My only complaint is the 800g filone were too much for the single sheet pan, they touched a bit at the side.
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Looks crackly and crispy and good. Wish I could see the inside.
What does Filone Falzon mean? My Italian is very poor. I've never heard of this type of bread before? Is it your own invention or from Italy (if so what region)?
[P.s. Think you had a typo, you meant to say "they touch a bit at the side", right?]
Filone = Batard
That being said, the translation is The Falzon Barard 25% whole grain.