Baked with a blend of rye and wheat flours, our sourdough Stirato Dinner Roll has an earthy-smooth flavor. Use for petite sandwiches, or top with savory herbs and olive oil. Either way, its uniquely pointed, thin shape gives any mealtime a special touch.
Unbleached, Unbromated Wheat Flour (Malted Barley Flour, Niacin, Iron (reduced), Thiamine Mononitrate, Riboflavin, and Folic Acid), Filtered Water, Levain, Rye Flour, Salt, Contains 2% or less of: Yeast, Malt.
Stirato is a rustic, Italian-style baguette whose name means ‘stretched’. Made with just bread flour, salt, fast-acting yeast and water, it has a crispy crust and open crumb.
My bread making method, adapted from Lahey, involves baking in a covered pot. The idea is to create a fiercely hot, steamy atmosphere which prevents a crust forming too soon. This helps the bread rise for longer.
Pop on your improvised lid and place the whole thing in the oven. Pour water into the tin on the bottom shelf, shut the door and walk away for 30 minutes. After 30 minutes, you can take the lid off and also remove the tray containing the water.
But I learned, many years ago now, that a wetter than normal dough plus long proving times also develop gluten. So much so, in fact, that it’s possible to make wonderful loaves with no kneading at all.
My Stirato is based on that of no-knead bread guru Jim Lahey. However, with my version you won’t need the specialist baking equipment of the original.
Unbleached, Unbromated Wheat Flour (Malted Barley Flour, Niacin, Iron (reduced), Thiamine Mononitrate, Riboflavin, and Folic Acid), Filtered Water, Levain, Rye Flour, Salt, Contains 2% or less of: Yeast, Malt.
Baked with a blend of rye and wheat flours, our sourdough Stirato Dinner Roll has an earthy-smooth flavor. Use for petite sandwiches, or top with savory herbs and olive oil. Either way, its uniquely pointed, thin shape gives any mealtime a special touch.