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.

Nutriscore Rating: 66/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 375 grams All-purpose flour
• 9 grams Salt
• 1 gram Instant yeast
• 300 milliliters Water
• 15 milliliters Olive oil
• 0 Optional toppings (e.g., coarse sea salt, fresh herbs, or chopped olives)

Directions

Step 1

In a large mixing bowl, combine the flour, salt, and instant yeast. Mix thoroughly to evenly distribute the ingredients.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Drizzle the loaves lightly with olive oil, and if desired, sprinkle with optional toppings such as coarse sea salt, fresh herbs, or chopped olives.

Step 8

Cover the loaves loosely with a kitchen towel and let them rest at room temperature for 30 minutes to 1 hour, until slightly puffed.

Step 9

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.

Step 10

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.

Step 11

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.

Step 12

Remove the baguette steccas from the oven and let them cool on a wire rack for at least 15 minutes before serving.

Nutrition Facts

Serving size	712.5 grams (712.5g)

Amount per serving	% Daily Value*
Calories	1498

Total Fat 18.10g	23%
Saturated Fat 2.80g	14%
Polyunsaturated Fat 1.30g
Cholesterol 0mg	0%
Sodium 3755mg	163%
Total Carbohydrate 286.70g	104%
Dietary Fiber 10.30g	37%
Total Sugars 0.90g
Protein 38.80g	78%

Vitamin D 0IU	0%
Calcium 74mg	6%
Iron 18mg	98%
Potassium 412mg	9%

*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.

Source of Calories

Fat: 11.1%

Protein: 10.6%

Carbs: 78.3%