|My “Filone” is not quite the “elongated loaf with tapered ends” that it should be.|
Admittedly I had such little faith in my starter that it could raise anything that I misshaped my bread. So the filone “fattened” and the friselle no longer had a hole in the middle. But never mind that, I was pleased my little starter had worked so well!
|The friselle are meant to be doughnut shaped|
|The filone are split in half after baking and rebaked until crisp.|
|The texture was perfect – crunchy crust and chewy interior.|