Leek Baguettes "filoni ai porri"
How to make Leek Baguettes Recipe "filoni ai porri" - Preparation time: 20 minutes – Cooking time: 20 minutes – Rising time: 1 hour 10 minutes
4 Servings
Ingredients:
3 medium leeks, rinsed well and thinly sliced (white and light green parts)
8 cups (1 kg) all-purpose flour
2 tbsp. plus 2 tsp. (25 g) fresh yeast, crumbled
2 cups plus 2 tbsp. (500 ml) lukewarm water
1 cup (250 ml) white wine or beer (optional)
1/3 stick (40 g) unsalted butter, softened
1 tbsp. plus 1 tsp. (25 g) salt
Method:
Sauté the leeks lightly in a little butter and, if you wish, add a little white wine or beer and let it evaporate.
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well, and gradually start incorporating it into the flour a little at a time until a loose dough begins to form, then add the butter and the leeks. Lastly, add the salt and continue kneading
until the dough is soft, smooth, and elastic.
Cover the dough with a lightly greased sheet of plastic wrap and let rest for about 10 minutes, then divide it into pieces, each weighing about 7 ounces (200 g). Form the ropes into leek shapes.
Arrange the leek-shaped loaves, floured and well spaced, on a baking pan lined with parchment paper and let them rise, covered with lightly greased plastic wrap, until they have doubled in size, about 1 hour.
Make deep surface incisions along the lengths of the loaves, and bake in the oven at 350°F (180°C) for 20 minutes, or until golden brown.
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| Leek Baguettes "filoni ai porri" |
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