Black Truffle Airbaguette


Mix the yeast, milk, flour and salt. Knead mechanically for 5 minutes at medium speed. Then knead by hand for 1 minute. Transfer to a bowl, cover well and place in the refrigerator. Leave for 5 hours.

For the airbaguette
Roll out the dough using the roller to achieve maximum thickness. Cover with a damp cloth and leave to stand for about 1 minute. Then roll out again to 0.5 cm (1/4 in) thickness. Repeat the operation twice. Fold in half and roll out again to a thickness of 0.5 cm (1/4 in). Repeat the procedure twice. Cut into 10 x 1 cm (4 x 0.4 in) oval shapes. Place in a pasta roller and roll out to a thickness of 0.3 cm (1/8 in). Repeat the procedure twice. Bake in the oven at 240ºC / 464ºF for 3 minutes. Turn over and bake for another 2 minutes until well-risen and brown. Remove from the oven and, with a sharp, pointed knife, split in half, being careful not to break it. Set aside.

For the black truffle
Remove any dirt from the truffle using a brush and a little water. Dry well with paper towels and peel, removing any black parts. Using the electric slicer, slice the truffle into wafers 0.1 cm (0.04 in) thick, preparing about 8 wafers per person.

Spanish recipe: Black truffle airbaguette. Photo by: Toya Legido/©ICEX.


Season the truffle wafers with table salt. Lightly brush the top of the airbaguette with black truffle oil and pile the truffle wafers on top, overlapping each other and creating height. Dress the truffle with a little black truffle oil and heat very lightly under the salamander. Serve on a rack with sandwich paper..





10 minutes (+1 day for the dough to stand)

  • 100 gr black truffle
  • 10 ml black truffle oil
  • 10 gr table salt
  • 10 gr pressed yeast
  • 190 ml whole milk
  • 320 gr unprocessed wheat flour
  • 4 gr table salt
  • 3.527 oz black truffle
  • 0.477 fl. oz black truffle oil
  • 0.353 oz table salt
  • 0.353 oz pressed yeast
  • 6.812 fl. oz whole milk
  • 11.288 oz unprocessed wheat flour
  • 0.141 oz table salt
  • 0.49 cup black truffle
  • 0.042 cup black truffle oil
  • 0.076 cup table salt
  • 0.076 cup pressed yeast
  • 0.803 cup whole milk
  • 1.502 cup unprocessed wheat flour
  • 0.048 cup table salt
Wine match

María José Huertas

Gramona Celler Batlle 1997, by Gramona, a cava that offers the structure and complexity needed to complement the airbaguette.