Italian bread "Stirato" looks like a baguette. However, there is a difference in it - during the cooking process, it does not need to be rolled out, but stretched. Having prepared this pastry, you will enjoy a very delicate taste and a crispy crust.
It is necessary
- - bread flour - 400 g;
- - salt - 7 g;
- - fast-acting yeast - 1/4 teaspoon;
- - water - 300 g.
Instructions
Step 1
Combine ingredients such as bread flour, salt and fast-acting yeast in a sufficiently deep bowl. Pour the resulting mixture with cool water, the temperature of which is approximately 15 degrees. Stir everything thoroughly until you get a mass with a homogeneous consistency - dough for Italian bread "Styrato".
Step 2
Cover the dishes with the dough with plastic or cling film. In this form, it should stand for at least 12 hours. This is necessary for the yeast to ferment.
Step 3
Put the finished dough on the work surface and turn it into a rectangular layer, the size of which is approximately 20 x 25 centimeters. On the long side, wrap the resulting layer towards the center so that you get a rather oblong figure.
Step 4
Cut the dough figure into 2 equal-sized pieces. For each piece obtained, gently pinch the edges where the cut was. Cover the future Italian “Washed” bread with a towel. In this form, he should stay for 30 minutes.
Step 5
Transfer the present dough to a baking sheet with parchment paper. Pull each piece of dough carefully until it reaches its maximum length.
Step 6
To bake Italian Stirato bread, steam must be created in the oven. After heating it to a temperature of 250 degrees, place a baking sheet with dough in it. Close the oven for a few seconds, then open it and sprinkle water on the sides. Repeat this procedure after 3 minutes.
Step 7
When the crust is light brown, remove it from the oven. Italian bread "Styrato" is ready!
