No Knead Small Baguette Stecca
Crispy, golden, and delightfully rustic, the No Knead Small Baguette Stecca is a foolproof recipe for artisan-style bread lovers. This incredibly easy no-knead method requires minimal hands-on time, relying on a long fermentation process to create a dough with exceptional flavor and airy texture. Perfectly portioned into four individual baguette-style loaves, these steccas are lightly drizzled with olive oil and customizable with toppings like coarse sea salt, fresh herbs, or chopped olives for a personal touch. A burst of steam during baking ensures a wonderfully crisp crust and a soft, chewy interior. Ideal for beginner bakers and seasoned pros alike, these versatile mini baguettes are perfect as a snack, sandwich base, or an elegant side for soups and salads. Ready in just a few simple steps, this recipe proves that bakery-quality bread is achievable at home.
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Recipe Information
Ingredients
- 375 grams All-purpose flour
- 9 grams Salt
- 1 gram Instant yeast
- 300 milliliters Water
- 15 milliliters Olive oil
- Optional toppings (e.g., coarse sea salt, fresh herbs, or chopped olives)
Instructions
In a large mixing bowl, combine the flour, salt, and instant yeast. Mix thoroughly to evenly distribute the ingredients.
Add the water to the dry ingredients and stir with a spoon or spatula until a shaggy, sticky dough forms. Don’t worry about kneading—the dough should be wet.
Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let it sit at room temperature for 12-18 hours. The dough should double in size and become bubbly.
After the resting period, prepare a clean surface and generously dust it with flour. Gently scrape the dough out of the bowl onto the floured surface.
Using floured hands, fold the dough over itself a few times to shape it into a rough rectangle. Divide the dough into 4 equal portions.
Shape each portion into a thin, elongated loaf about 10-12 inches long. Place the shaped loaves on a parchment-lined baking sheet with space in between.
Drizzle the loaves lightly with olive oil, and if desired, sprinkle with optional toppings such as coarse sea salt, fresh herbs, or chopped olives.
Cover the loaves loosely with a kitchen towel and let them rest at room temperature for 30 minutes to 1 hour, until slightly puffed.
Meanwhile, preheat the oven to 450°F (230°C). Place a cast-iron skillet or pan on the bottom rack of the oven to preheat alongside.
When ready to bake, pour about a cup of hot water into the preheated pan to create steam. This will help develop a crispy crust.
Place the baking sheet with the loaves on the middle rack of the oven. Bake for 20-25 minutes or until the loaves are golden brown and sound hollow when tapped.
Remove the baguette steccas from the oven and let them cool on a wire rack for at least 15 minutes before serving.
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.8 g | 6% | |
| Saturated Fat | 0.7 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 965 mg | 42% | |
| Total Carbohydrate | 74.7 g | 27% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 0.2 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 24 mg | 2% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 96 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
