Italian Baguettes (Stirato)

Slices of Italian baguette (stirato) with olive oil and balsamic vinegar to the side.

5 from 1 vote

Italian Baguettes (Stirato)

Italian baguettes have a crisp crust and a perfectly chewy texture. Known as "stirato" in Italian, the dough is stretched before baking, giving the bread a beautiful, rustic appearance. It's easy to bake and incredibly versatile, making it ideal for sandwiches, bruschetta, crostini, and more!

Prep Time3 20

Cook Time25

Total Time3 45

Course: Appetizer

Cuisine: Italian

Keyword: Italian baguettes, stirato

Servings: loaves

Calories: 88kcal

Author: Maria D'Errico

Ingredients

1½ cups warm water (110-115℉ or 43-46℃)*
1 teaspoon cane sugar *
2¼ teaspoons active dry yeast (one ¼-ounce packet)*
4 cups bread flour (plus more for dusting)*
2 teaspoons kosher salt
2 teaspoons extra virgin olive oil

US Customary - Metric

Instructions

Proof the yeast: combine the cane sugar and warm water in a small bowl. Mix together until the sugar is dissolved. Then add the yeast, gently stirring to combine. Let sit for 5 minutes until bubbles start to appear at the top of the water. This bubbling means the yeast is alive and able to rise the dough.
Whisk the dry ingredients: add the flour and salt in a large bowl. Whisk together until combined.
Add the yeast mixture: make a small well in the middle of the dry ingredients. Pour the yeast mixture into the well. Use a spatula or wooden spoon to mix together until a shaggy dough forms.
Knead the dough: lightly dust a work surface with flour and place the dough on top. Loosely shape the dough into a ball and knead for 10 to 15 minutes until it becomes smooth and elastic. To do so, press the heels of your hands into the dough in a firm, forward motion. Fold the dough in half lengthwise and press into the dough again. Then rotate the dough 90 degrees and fold it in half again, but this time widthwise. Repeat this until the dough reaches the desired consistency. Then form the dough into a ball.
Rise the dough: add the olive oil to a large bowl and swirl it around so all sides are greased. Place the ball of dough in the greased bowl and cover it with plastic wrap. Let the dough rise in a warm place for 1 to 2 hours, until it doubles in size.
Shape the dough into loaves: after the dough has risen, divide it into two equal portions. Shape each portion into an oval loaf about 4 inches wide by 7 inches long, slightly wider and shorter than a traditional baguette.
Proof the dough and preheat the oven: place both loaves on a baking sheet lined with parchment paper. Cover them loosely with plastic wrap and let them rise for another 30 to 60 minutes, until they have doubled in size. While the dough proofs, preheat the oven to 425℉ (220℃).
Stretch the loaves and dust with flour: after the loaves are done proofing, gently stretch them into longer, oval-shaped loaves about 12 inches long, 4 inches wide, and 1 inch deep. The loaves should be at least 2 inches apart on the baking sheet so they don't spread into each other as they bake. Then very lightly dust the tops with flour.
Bake: place in the oven and bake for 20 to 25 minutes until the loaves are golden brown. They should sound hollow when tapped.
Cool and serve: transfer the loaves to a wire rack and let them cool completely. Then shake off the loose flour before slicing and serving. Enjoy!

Video

Notes

Warm water: for best results, use a quick read thermometer. Water that is too hot will kill the yeast and water that is too cool slows fermentation, resulting in a dough that doesn't rise. If you don't have a thermometer, you can use water that is slightly warmer than body temperature.
Cane sugar: you can substitute this with the same amount of granulated sugar.
Yeast: you can use the same amount of instant yeast instead. When doing so, Step 1 (proofing the yeast) is optional. I prefer to still proof, since it gives me peace of mind that the yeast is alive and will rise the dough. If you prefer to skip it, you can start at Step 2 and mix the instant yeast into the dry ingredients. You would then add the warm water and follow the rest of the recipe as written. You may need to use a warmer water temperature when using instant yeast, so be sure to follow the directions on the packet.
Bread flour: you can substitute this with the same amount of all purpose flour. When doing so, you may need more water than the recipe states. Start with the same amount and add more as needed in Step 2 to reach a desired shaggy dough consistency. Since all purpose flour has less protein, it may require less kneading. It will yield a softer and less chewy bread.
Knead with a stand mixer: you can knead the bread with a stand mixer equipped with a dough hook attachment instead of by hand. Mix on low speed until the dough comes together. Then increase to a medium speed and knead the dough for about 8 to 10 minutes until it becomes smooth, elastic, and pulls away from the sides of the bowl.
No-Knead method: you can make the stirato without kneading if desired. Follow the recipe through step 3. Then place the dough in a bowl and cover with plastic wrap and let sit in the refrigerator for 12 to 18 hours until it has doubled in size and has a few bubbles on the surface. The dough will be very sticky. Let it come up to room temperature before transfering it onto a well-floured work surface. Then proceed to Step 6, following the rest of the recipe as written.
Storage: the bread can be stored at room temperature for 2 to 3 days in a breathable container, such as a paper bag or bread box. It can be frozen for up to 3 months. I like to wrap it in parchment paper and place it in a resealable freezer bag to keep it fresh. When ready to enjoy, thaw it in the refrigerator overnight. It can be reheated in a 350°F (177°C) oven for 10 to 15 minutes until warm throughout.

Nutrition