What is Filone?

Filone, declared a "Fill-Oh-Nee", is a type of Italian yeast bread. The word Filone means "line" in Italian and Filone is a long, relatively thin loaf. Filone came from the Italian regions of Tuscany and Calabria, but now it is across the country. It is made of semolina flour, which gives it chewing bark and a thick damp interior crumb. Sesame seeds are often sprinkled to the bark. The European half is different from what is launched as a half -lap in North America, which is more like corn flour in the texture. Suitable substitutes for half of Italy are marked as decorative or extra fantastic duurum. Current recipes usually require salt, but less than normal for many types of bread. Another distinguishing characteristic of traditional filon is the use of preferences of wild yeast or culture, called biga, as part of a growing agent.

Biga is similar to appetizer PRadkrm, but is slightly soft and is often described as walnut or fruit undertones. Like the appetizer, Biga is stored for periodic use and must be divided and restored with new flour to remain active. Most recipes require both biga and yeast. The taste and texture of bread is the result of using biga and long ferment or growing period. Chefs without access to Biga starter can achieve almost the same effect using a pool, a very wet mixture of some flour, yeast and water from the overall recipe, leaving overnight.

Filone is shaped into long narrow loaves before the last rise and sesame seeds when used. The oven is warmer than it is used for many breads, usually 400 to 450 degrees F (204 to 232 degrees C.) Not all recipes require steaming the oven baking, but the best re -create conditions in traditional wooden bricks or stone furnaces and ensure that the bark develops properly.

loaf of authentic filon would me mel have darker than the usual bark, which is fresh but chewing. The interior should be wet and dense with a silk texture. The loaves develop a network of irregular and other sizes in the interior. Filone is ideal for sandwiches with open face, immersion in olive oil or for serving with sauces.