This is a delicious recipe from Il Forneio Book. It uses no oil or sugar so I classify this as a health food. It's very crusty and crispy. Italian breads are far more tasty than French or Spanish breads. Since the proofing time of SFILATINO is 4 hours and baking time is another half hour, the taste developed quite well. Three days before I baked it, I made the BIGA, a.k.a. sponge. Here are the photos taken in progression. Enjoy! I bought a triplet baguette pan at SUR LA TABLE. It is perfect for this thin baguette a'la Italiana.
