Taken from Jim Lahey with Rick Flaste's bread book, My Bread: The Revolutionary No-Work, No-Knead Method As described by Lahey himself: "The name of this bread-stecca, or "stick" in Italian-is one I simply made up to describe it, since it has a narrow shape. It's based on the faster-rising pizza bianca dough you'll find in the pizza section and is stretched into such a narrow rope that it bakes rapidly. It is also baked on a baking sheet rather than in a pot. In this case, even though I get a good, brittle crust, it's thinner than most of the other breads in this section. Because I wanted to use it for sandwiches, I was aiming for a lighter-colored, less-assertive loaf of bread to encase the filling ingredients without overpowering them. But the olive oil glaze and coarse salt make it very flavorful on its own." Double the recipe if you need to feed more than 6. Also, see variation below and more importantly, plan for the time involved.
Provided by gailanng
Categories Yeast Breads
Time 18h25m
Yield 4 thin loaves, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, stir together the flour, table salt, sugar, and yeast. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. Cover the bowl and let sit at room temperature until the surface is dotted with bubbles and the dough is more than doubled in size, 12 to 18 hours.
- When the first rise is complete, generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Fold the dough over itself two or three times and gently shape it into a somewhat flattened ball. Brush the surface of the dough with some of the olive oil and sprinkle with 1/4 teaspoon of the coarse salt (which will gradually dissolve on the surface).
- Place a tea towel on your work surface and generously dust it with wheat bran, cornmeal, or flour. Gently place the dough on the towel, seam side down. If the dough is tacky, dust the top lightly with wheat bran, cornmeal, or flour. Fold the ends of the tea towel loosely over the dough to cover it and place in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, it should hold the impression. If it springs back, let it rise for another 15 minutes.
- Half an hour before the end of the second rise, preheat the oven to 500°F (260°C), with a rack in the center. Oil a 13-by-18-by-1-inch baking sheet.
- Cut the dough into quarters. Gently stretch each piece evenly into a stick shape approximately the length of the pan. Place on the pan, leaving at least 1 inch between the loaves. Brush with olive oil and sprinkle with the remaining 1/2 teaspoon coarse salt.
- Bake the baguettes for 15 to 25 minutes, until the crust is golden brown. Keep an eye on them during the last few minutes of baking because the tips can get burnt very quickly. Cool on the pan for 5 minutes, then use a spatula to transfer the stecca to a rack to cool thoroughly.
- Note: The baguettes may become a bit soggy in just a few hours because of the salt on the surface. If that happens, reheat the loaves in a hot oven until crisp.
- Variation: (May skip the tomatoes and just use olives and garlic.).
- Stecca Pomodori, all'Olive, o al'Aglio (Stecca with Tomatoes, Olives, or Garlic).
- Push 10 cherry tomato halves, cut side up, 10 large pitted olives, or 10 lightly crushed garlic cloves into each formed stecca, taking care to space the additions evenly down the length of the dough. Brush each stecca with enough olive oil to create a thin coat of oil on the surface. For the tomato stecca, top each tomato half with a very thin slice of garlic and a couple of fresh thyme leaves, and sprinkle with salt. Sprinkle the garlic stecca with salt and freshly ground black pepper. Do not salt the olive stecca-it's already salty from the olives.
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alex torres
[email protected]Overall, I'm very happy with this no-knead baguette recipe. The baguettes are delicious, and they're so easy to make.
Jacks Mike ug
[email protected]This recipe is a keeper. I'll definitely be making these baguettes again and again.
Easin Shak
[email protected]I highly recommend this no-knead baguette recipe. It's easy to follow, and the results are amazing.
denis nyanjui
[email protected]I've also used these baguettes to make croutons and bread crumbs. They're the perfect addition to salads, soups, and casseroles.
Victoria Odoi
[email protected]These baguettes are perfect for sandwiches. They're sturdy enough to hold up to all the fillings, but they're also soft and chewy.
Bad Brother
[email protected]I love that this recipe is so easy to follow. I'm a beginner baker, and I was able to make these baguettes without any problems.
Kelce Raye
[email protected]I've tried many no-knead baguette recipes before, but this one is by far the best. The baguettes are so light and fluffy, and they have a perfect crust.
Polygon
[email protected]I'm a professional baker, and I can honestly say that this is one of the best baguette recipes I've ever tried.
Sameer Adk
[email protected]I made these baguettes for a party, and they were a huge hit. Everyone loved them.
Shopon Official
[email protected]I followed the recipe exactly, and the baguettes came out perfectly. I'm so happy with how they turned out.
Vijerathna Vijerathna
[email protected]These baguettes are the best I've ever had. They're so light and airy, and the flavor is amazing.
Karim Alilou
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The baguettes turned out perfectly, and they were so delicious.
Logy Ahmed
[email protected]I've made these baguettes several times now, and they're always a hit with my family and friends. They're so easy to make, and they taste amazing.
Ghulam Sadiq
[email protected]I love the crispy crust and chewy interior of these baguettes. They're perfect for sandwiches, dipping in olive oil, or just eating plain.
banex
[email protected]This no-knead baguette recipe is a lifesaver! I'm not a baker, but I was able to make these delicious baguettes with minimal effort.