Crostini with white truffle cream and porcini


  • 500 grams of flour 00
  • 320 grams of water
  • 12 grams of fresh yeast
  • 1 teaspoon salt
  • Cream of Porcini and Tartufo Bianco T & C


  1. The first thing to do to realize the baguette is to create a lievitino with 100 grams of 00 flour, 60 ml of water and the yeast. Knead into a ball to let it rise for an hour;
  2. Now add to lievitino water, salt and the remaining flour. Knead for about ten minutes, form a ball again and let rise for another hour;
  3. Now divide the dough into four equal parts and form the classic form of baguette; transfer them above a well floured cloth (creating a fold with the cloth between each baguette) and left to rise for another hour;
  4. When they are leavened, do the classic oblique cuts and brush it with an emulsion of water and oil across the surface;
  5. Transfer all on a hot baking tray and bake in preheated oven at 230 °. After 10 minutes lowers to 200 ° and continues to cook for another 15 minutes;
  6. Now that the baguette is ready, you just have to cut it into slices, heat it from both sides and sprinkle with our porcini cream and white truffle, diluting it with some ‘vegetable broth.