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    Home » Most Recently Added » Baking

    Stecca, a No-Knead Artisan Baguette

    Published: Feb 26, 2017 · Modified: May 26, 2023 by kateschat · This post may contain affiliate links · 3 Comments

    Jump to Recipe Print Recipe

    Stecca: a no-need artisan bread tutorialI love me some no-knead bread. And Stecca, a No-Knead Artisan Baguette is no exception! I mean, really, kneading is what makes bread work to make. So take away the kneading? Well darn, you've just taken away the work. This may be one of the most impressive yet low effort breads I make. Simply stir together the flour, water, salt, sugar, yeast, then let sit. 6 hours? Sure. 18 hours? Why not. It's a lose time frame that works either way! Jim Lahey, of course, master of the dutch oven bread is where this recipe is from! Of course I've bastardized his recipe from My Bread in a few ways but whatevs, it works for me!

    Dough Options for Stecca Bread

    1.) Dump dough out onto floured counter, turn once so it's all floured, and then divide it into four.

    2.) Dump your dough out onto an olive oiled counter, turn to coat so all covered in oil, and then cut it into four.

    Once you've got it cut, you turn the oven on, the dough needs to rest for 20 minutes minimum, up to 1 ½ hours. (Really, don't skip this.) When your oven beeps, get your pan ready. It needs to be 18 inches long and however wide those pans usually are. I cover it in parchment paper because it's easier. You could just grease it, although I don't have experience with that.

    Of course I didn't take a picture, but you take one end in each hand of the dough, stretching it to 18 inches long, and putting down on the pan.

    Toppings for Stecca Bread

    From here, you can leave it how it is and bake, OR we can talk toppings. You have loads of options so lissen-here-fellah.

    1) Sprinkle with salt (Not best on plain floured as it doesn't stick)

    2) Press garlic cloves, sliced sweet onion, olives, slices of tomatoes/cherry tomato halves or dried herbs into the top

    3) Add extra olive oil with a pastry brush for a crisper crust.

    4) Salt and Pepper

    Then bake!

    And if you REALLY want to wow people, take it out of the oven, put fresh basil and mozzarella on, then broil for a minute or two until nice and bubbly! Sea salt and fresh ground pepper on top of the cheese please!

    Stecca No Knead Baguette

    Stecca No-Knead Baguette

    Kate Schat
    I love me some no-knead bread. An Stecca, a No-Knead Artisan Baguette is no exception! It's a simple bread to bake with loads of topping options to customize it for your meal.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 25 minutes mins
    Rising Time 12 hours hrs
    Total Time 12 hours hrs 45 minutes mins
    Course Bread
    Cuisine Italian
    Servings 32 servings
    Calories 39 kcal

    Ingredients
      

    • 3 cups (400 grams) flour (half and half white and fresh ground is my favourite. Less white=more dense but still tasty. All white=good too but I like nuttyness of whole wheat)
    • ½ teaspoon table salt
    • ¾ teaspoon sugar
    • ¼ teaspoon instant yeast or other active dry yeast; If you want closer to 6 hour rise, add ½ teaspoon yeast instead.
    • 1 ½ cups (350 grams) cool water 55-65F
    • additional flour for dusting

    Instructions
     

    • Mix together the dry ingredients.
    • Add in the wet ingredients and mix until well combined.
    • Cover bowl with a plate or wet tea towel and let rise. This can rise 6-18 or even 24 if you have a cooler house.
    • Once the dough has risen, turn it out onto an oiled or floured surface. (See options in the post.)
    • Push the dough into a loose 4x6 rectangle, then cut into 4 chunks.
    • Preheat the oven to 500F.
    • Let bread rest 20 minutes while oven heats up.
    • Oil a baking sheet, or line it with parchment. Take each chunk of dough and stretch it to 18 inches on the baking sheet.
    • Top as desired (See options in the post. )
    • Bake for 15-25 minutes until golden. Enjoy!

    Notes

    • Adapted from from Jim Lahey's Book, My Bread
    • Yields 4 baguettes

    Nutrition

    Calories: 39kcalCarbohydrates: 8gProtein: 2gFat: 0.3gSaturated Fat: 0.05gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 37mgPotassium: 42mgFiber: 1gSugar: 0.1gVitamin A: 1IUCalcium: 4mgIron: 0.4mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Trackbacks

    1. March 2020 – The Sojourning Dunns says:
      March 15, 2020 at 1:22 pm

      […] started acting up!) // paleo lemon curd (being dairy-free I needed lemon curd without butter) // stecca bread (this took two tries to get right but we love it!) // sumac & pomegranate molasses roasted […]

      Reply
    2. Sourdough Honey Oat Bread - Venison for Dinner says:
      August 4, 2020 at 1:48 pm

      […] No-Knead Baguette […]

      Reply
    3. Skillet Cornbread - Venison for Dinner says:
      August 19, 2020 at 12:58 pm

      […] No-Knead Baguette […]

      Reply

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    Hi, I'm Kate! Thank you for joining us on this crazy journey! Our family lives on a 34 acre homestead in northern BC, Canda and get a kick out of things like raising our own meat, dairy and vegetables.

    We’re a homeschooling family who believes life is the best teacher but we do hit the books in winter. I’m so glad you’re here, I hope you stick around!

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