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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
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Prep Time 20 minutes
Cook Time 25 minutes
Rising Time 12 hours
Total Time 12 hours 45 minutes
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
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