This is quite possibly the easiest and most delicious bread recipe I have at the moment. I use recycled parchment paper — My apologies for the blending of colors in the photo This is a “no knead” bread, and requires very little hands on time. Most stretch recipes need to proof for 12-18 hours. When I don’t have that kind of time, this recipe is a good compromise, as it has a 4 hour rise time. (Or you can certainly let it go longer if you want to — that won’t hurt anything!) Due to the shortened rise time, the loaf may be a little “flatter” – but I actually like this for sandwiches.
Mix the dry ingredients together in a large mixing bowl. Slowly add the water, and stir with a wooden spoon until dough becomes formed enough to mix by hand. Continue to work ingredients together until combined. The dough will be slightly sticky. Cover the dough in the mixing bowl, and let it rise for 4 hours. I cover mine with a tea towel, and place it in my oven with the oven light on to proof , as this creates a “just warm enough” area for the dough to rise. (Thanks Julia Child!)
Preheat oven to 450 degrees F, and cover the loaf with a tea towel until the oven is ready.
Once the oven has reached 450 degrees, remove the tea towel, and cover the loaf with an upside-down roasting pan — I’m actually not 100% sure why you are supposed to do this step, but- I do it because I’ve read that you “should.”
Bake for 20 minutes, then remove the roasting pan and bake for another 10 minutes, or until the bread is golden brown, and cooked through. You will know it is done if you tap it with your finger, and it sounds hollow.
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. With this easy, no-knead recipe you’ll get great-tasting bread for very little effort.
Holland told Radke she “lucked into” the recipe, which she originally called “striata.” She said she dredged it in semolina because it was sticky, stretched it into a long loaf, and baked it in a hot dry oven at 500 degrees for 12 minutes.
Holland later took it to a second bakery she ran in Auburn, then to one Skaneateles, and eventually to Rosalies Cucina, also in Skanaeateles. She then trained others to make it, including a Rosalies colleague, Peter Lord. In the late 1990s, Lord became the baker at Pastabilities, where he made the stretch bread for about eight years.
Owner Gary Robinson said Holland did indeed sell her bread there, but after she left, the restaurant brought in other bakers to experiment with a new bread.
Lord said the technique he learned from Holland and uses at Patisserie today is a variation on bread doughs made elsewhere. “Its very good — it makes a very good bread,” he said.
At the center of the suit: Stretch bread — a crispy-yet-chewy loaf of Central New York culinary lore.
Once the oven has reached 450 degrees, remove the tea towel, and cover the loaf with an upside-down roasting pan — I’m actually not 100% sure why you are supposed to do this step, but- I do it because I’ve read that you “should.”
Mix the dry ingredients together in a large mixing bowl. Slowly add the water, and stir with a wooden spoon until dough becomes formed enough to mix by hand. Continue to work ingredients together until combined. The dough will be slightly sticky. Cover the dough in the mixing bowl, and let it rise for 4 hours. I cover mine with a tea towel, and place it in my oven with the oven light on to proof , as this creates a “just warm enough” area for the dough to rise. (Thanks Julia Child!)
Bake for 20 minutes, then remove the roasting pan and bake for another 10 minutes, or until the bread is golden brown, and cooked through. You will know it is done if you tap it with your finger, and it sounds hollow.
Preheat oven to 450 degrees F, and cover the loaf with a tea towel until the oven is ready.
This is quite possibly the easiest and most delicious bread recipe I have at the moment. I use recycled parchment paper — My apologies for the blending of colors in the photo This is a “no knead” bread, and requires very little hands on time. Most stretch recipes need to proof for 12-18 hours. When I don’t have that kind of time, this recipe is a good compromise, as it has a 4 hour rise time. (Or you can certainly let it go longer if you want to — that won’t hurt anything!) Due to the shortened rise time, the loaf may be a little “flatter” – but I actually like this for sandwiches.
Stretch and Folds During Bulk Fermentation
FAQ
How do you make stretchy bread?
What is the Italian version of a baguette?
What is stretch and fold in bread making?
What is stretch and fold sourdough?
Bakers use the stretch and fold technique to improve the quality of their sourdough bread. When done correctly, it will strengthen the gluten and gently incorporate air into the dough without kneading. I talk more about this in my book Artisan Sourdough Made Simple.
Is sourdough bread good for people with a sensitive stomach?
Sourdough bread may be good for people with a sensitive stomach because it is lower in gluten than other types of bread. Gluten is a protein found in wheat, barley, and rye. Some people are sensitive to gluten and may experience symptoms like bloating, gas, and diarrhea when they eat foods that contain it. Sourdough bread is made with a starter culture that breaks down the gluten, making it easier to digest. If you have a sensitive stomach, you may want to try sourdough bread instead of other types of bread. Be sure to check the label to make sure the bread is truly gluten-free.
How do you stretch dough?
Use the scraper to loosen one edge of the dough, and fold it into the center. Turn the bowl 90°, and repeat. Do this stretching/folding for about 1 minute, then cover the bowl, and let the dough rest for 20 minutes. It’ll relax and settle into the bowl. Do this stretch, fold, and rest-for-20-minutes process three more times.
What is stirato bread?
This stirato, or Italian baguettes, is a super flavorful and airy bread that is so easy to make. Stirato is a form of ciabatta that is cut into lengths and then stretched just before baking. The term stirato actually means “ironed” in English. This is a no knead bread, with the first rise lasting up to 18 hours to develop flavor.