Crusty and Delicious No-Knead Small Baguette Recipe
Welcome to my no-knead small baguette (stecca) recipe! This recipe is inspired by the revolutionary work of Jim Lahey, who has popularized the no-knead bread method. Making bread from scratch can be intimidating, but with this recipe, you’ll be able to create a delicious and crusty small baguette with minimal effort.
The best part about this recipe is that it requires only a handful of ingredients that you probably already have in your pantry. All you need is flour, water, yeast, salt, and a little bit of sugar. This recipe is also versatile, as you can customize it to your liking by adding herbs, spices, or even cheese to the dough.
If you’re new to bread baking, don’t worry. You don’t need any special equipment or skills to make this small baguette. All you need is a mixing bowl, a spoon, and a baking sheet. Plus, the no-knead method means you don’t have to worry about kneading the dough, which can be time-consuming and tricky.
In this recipe article, I’ll walk you through the steps to create the perfect small baguette (stecca) using the no-knead method. Whether you’re looking for a simple homemade bread recipe or want to impress your guests with an artisanal baguette, this recipe is for you. So, let’s get started!
Why You’ll Love This Recipe
Are you a fan of artisan bread? Do you love the smell of freshly baked bread wafting through your kitchen? Then you’re going to adore this no-knead small baguette (stecca) recipe!
Not only is this recipe incredibly easy to make, but it also produces delicious, homemade bread that will rival any bakery. The secret lies in the revolutionary work of Jim Lahey, who developed this no-knead method that will save you time and effort without sacrificing flavor.
This recipe only requires a few simple ingredients, including bread flour, water, instant yeast, and salt. No need to worry about kneading the dough or worrying about getting the perfect rise. The slow fermentation process creates a complex flavor and airy texture that you won’t be able to resist.
Plus, the small baguette size makes it perfect for individual servings or sharing with a friend. You can enjoy it as a side to your favorite soup or salad, or use it as the base for a delicious sandwich.
But perhaps the best part of this recipe is the satisfaction you’ll feel knowing that you made this bread from scratch. There’s nothing quite like the feeling of accomplishment that comes with baking homemade bread.
So, whether you’re an experienced baker or just starting out, you’re going to love this no-knead small baguette (stecca) recipe. Give it a try and taste the difference for yourself!
Ingredient List
Before we start baking, let’s gather all the ingredients we need. This recipe requires 3 cups (400 grams) bread flour, 1 ½ cups (350 ml) water, 2 teaspoons (10 grams) table salt, 1/4 teaspoon (1 gram) instant yeast, and 1/4 teaspoon (1 gram) sugar. You can use either instant yeast or active dry yeast, but make sure to activate the active dry yeast before using it. For the flour, I recommend using bread flour, as it has a higher protein content and will give the bread a better structure. You’ll also need some coarse sea salt and olive oil for topping the bread.
The Recipe How-To
Now, let’s get to the good part – making the no-knead small baguette (stecca) recipe. This recipe is a breeze to make, and the result is a delicious, crusty bread that will impress anyone.
Ingredients
- 3 cups (400 grams) bread flour
- 2 teaspoons (10 grams) table salt
- 4 teaspoons (16 grams) sugar
- 1/4 teaspoon (1 gram) instant yeast
- 1 1/2 cups (350 milliliters) water
Instructions
- In a large mixing bowl, combine the bread flour, salt, sugar, and instant yeast. Mix well.
- Add the water and stir until a shaggy dough forms. The dough will be sticky and wet.
- Cover the bowl with a cotton towel or plastic wrap and let it rise at room temperature for at least 12 hours, or up to 24 hours. The dough should double in size and have lots of bubbles on the surface.
- Preheat your oven to 450°F (230°C). Place a baking sheet in the oven to preheat as well.
- Dust your work surface with flour and turn the dough out onto it. Use a bench scraper or your hands to fold the dough in half a couple of times, then shape it into a long, thin baguette (stecca) shape.
- Place the stecca on a sheet of parchment paper and let it rest for 30 minutes.
- Brush the top of the stecca with olive oil and sprinkle it with coarse sea salt.
- Use a sharp knife or razor blade to make a few slashes on the surface of the stecca.
- Transfer the stecca (on the parchment paper) onto the preheated baking sheet in the oven.
- Bake for 25-30 minutes or until the crust is golden brown and crispy.
- Remove from the oven and let the stecca cool on a wire rack before slicing and serving.
Note: You can also make this recipe with sourdough starter instead of instant yeast. Use 1/4 cup of active sourdough starter instead of the instant yeast and reduce the water to 1 1/4 cups. The rising time will be longer, around 18-24 hours.
Substitutions and Variations
While this no-knead small baguette (stecca) recipe is already pretty versatile, you can still make a few substitutions and variations to suit your taste or dietary needs. Here are some ideas:
– Flour: You can use all-purpose flour instead of bread flour, but the baguettes will be a bit less chewy and have a softer crust. You can also try using a mix of whole wheat flour and bread flour for a heartier taste and texture.
– Yeast: If you don’t have instant yeast, you can use active dry yeast instead. Just activate the yeast in warm water and sugar before adding it to the flour mixture. You may need to increase the rising time by 15-30 minutes.
– Sugar: You can use honey, agave nectar, or maple syrup instead of sugar to add a natural sweetness to the dough.
– Salt: Coarse sea salt is recommended for sprinkling on top of the baguettes, but you can use regular table salt if you prefer.
– Olive oil: If you don’t have olive oil, you can use any neutral oil such as vegetable or canola oil.
– Size and shape: You can shape the baguettes into longer or shorter sticks, or even round loaves. You can also make mini baguettes or larger loaves, but you’ll need to adjust the baking time accordingly.
– Add-ins: You can add herbs, spices, cheese, or seeds to the dough for extra flavor and texture. Some ideas include rosemary, garlic, cumin, parmesan, cheddar, sesame, or poppy seeds. Just mix them into the dough before the first rise.
– Sourdough: If you want to make sourdough stecca bread, you can use a sourdough starter instead of instant yeast. Follow the same recipe but use 1 cup of sourdough starter instead of yeast and reduce the water by 1/2 cup. You’ll also need to let the dough rise for a longer time (6-12 hours) and adjust the baking temperature and time as needed.
Feel free to experiment and customize this recipe to your liking. With its simple and flexible ingredients and method, you can create your own artisan bread at home with ease.
Serving and Pairing
Now that you have baked your delicious No-Knead Small Baguette (Stecca) bread, it’s time to enjoy it! This bread is perfect for serving as an appetizer or alongside a main dish. You can slice it and serve it as breadsticks, or leave it whole and slice it just before serving.
One of my favorite ways to enjoy this bread is to dip it in olive oil or balsamic vinegar. The crusty exterior and soft interior of the bread make it the perfect vessel for soaking up the delicious flavors of the oil and vinegar.
Another great way to serve this bread is to pair it with a charcuterie board. The bread’s neutral flavor profile makes it the perfect complement to a variety of meats, cheeses, and fruits.
If you’re serving this bread alongside a main dish, try pairing it with Italian-inspired dishes such as pasta or pizza. The bread’s crusty exterior and soft interior are perfect for soaking up sauces and juices.
For a more traditional European meal, serve the bread alongside a soup or stew. The bread’s crusty exterior makes it the perfect accompaniment to a warm and comforting bowl of soup.
No matter how you choose to serve it, this No-Knead Small Baguette (Stecca) bread is sure to impress your guests and leave them wanting more.
Make-Ahead, Storing and Reheating
Once you have finished baking your small baguette stecca bread, you may wonder how to store it properly to keep it fresh and delicious. The good news is that this bread can be made ahead of time and stored in a variety of ways.
If you plan to serve your small baguette stecca bread within a day or two, you can simply leave it on the counter in a paper or cloth bag to keep it fresh. However, if you need to store it for a longer period, it’s best to wrap it in plastic wrap or aluminum foil and store it in the refrigerator. This will help to keep it fresh for up to a week.
To reheat your small baguette stecca bread, preheat your oven to 350°F (180°C) and wrap the bread in aluminum foil. Place it in the oven for about 10 minutes or until it is heated through. This will help to restore the crusty exterior and soft, fluffy interior of your bread.
If you prefer a softer crust, you can also reheat your small baguette stecca bread in the microwave. Simply slice the bread into pieces and place them on a microwave-safe plate. Heat them for about 10 seconds per slice or until they are warmed through.
It’s worth noting that sourdough stecca bread may have a shorter shelf life than other breads, so it’s important to keep an eye on it and consume it within a few days of baking. However, with proper storage and reheating techniques, you can enjoy the delicious taste and texture of your homemade small baguette stecca bread for several days after baking.
Tips for Perfect Results
Now that you have the basic recipe for making a no-knead small baguette (stecca), let me share some tips to make sure you get the perfect result every time.
1. Use Bread Flour – Bread flour has a higher protein content than all-purpose flour, which gives the bread a better texture and structure. It also absorbs more liquid, which is important for a no-knead recipe.
2. Measure Accurately – Baking is a science, and accurate measurements are crucial for the success of any recipe. Use measuring cups and spoons to ensure that you are using the right amount of each ingredient.
3. Don’t Overdo the Yeast – It can be tempting to add more yeast for a faster rise, but too much yeast can lead to a strong, sour flavor. Stick to the recommended amount in the recipe.
4. Use Coarse Sea Salt – Coarse sea salt will give your bread a nice crunch and enhance its flavor. Sprinkle some on top before baking for an extra burst of flavor.
5. Let the Dough Rest – After mixing the ingredients, let the dough rest for at least 12 hours. This will allow the yeast to work its magic and develop the gluten, resulting in a better texture and flavor.
6. Bake on a Preheated Stone – If you have a baking stone, preheat it in the oven before baking your bread. This will create a crisp crust and even baking.
7. Use a Cotton Towel – Instead of plastic wrap, cover the dough with a cotton towel during the resting period. This will allow the dough to breathe and prevent condensation from forming.
8. Experiment with Variations – Once you have mastered the basic recipe, try experimenting with different variations. Add herbs, cheese, or even olives to the dough for a unique twist.
By following these tips, you’ll be well on your way to making a delicious and homemade no-knead small baguette (stecca) that will impress your friends and family.
Bottom Line
In conclusion, this no-knead small baguette recipe (stecca) is a must-try for anyone who loves homemade bread. With its simple ingredients, easy-to-follow instructions and achievable results, this recipe is perfect for both novice and experienced bakers alike. Whether you’re looking for a quick and easy bread recipe or want to impress your friends and family with your artisan bread-making skills, this no-knead small baguette recipe (stecca) is sure to deliver. So, roll up your sleeves, grab your apron and get ready to bake the best small baguette (stecca) of your life!
No-Knead Small Baguette (Stecca) Recipe
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.
- 3 cups bread flour
- 1/2 teaspoon table salt
- 3/4 teaspoon sugar
- 1/4 teaspoon instant yeast or 1/4 teaspoon other active dry yeast
- 1 1/2 cups cool water (55 – 65 degrees)
- flour, for dusting
- 1/4 cup extra-virgin olive oil
- 3/4 teaspoon coarse sea salt
- 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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