Stecca - Give it a try!

GrateEggspectations · July 26

(Just posted this within the bánh mì thread, but it really, really deserves its own billing. Plus, it’ll pad my post count.)

My wife has been making this bread for years. Super easy, and an absolute hit whenever she makes it. She’s become known for it with friends, family and neighbours. Works out every time.

Recipe here: https://www.ameliaisnotachef.com/recipes/jim-laheys-stecca

From https://www.amazon.ca/My-Bread-Revolutionary-No-work-No-knead/dp/0393066304/ref=mp_s_a_1_1?adgrpid=61867150020&dib=eyJ2IjoiMSJ9.BGsDL06N0Wws1amOH9KWk7QVCUblUmT5PoHQyTfhWjwnYZ7nj4H1r1dkYRSttwczzN58t01YEegmgLjRaAYLGYiQnr3qkIF2HGcmvBRt5p4.yAXjXVCM3ho1b87COgwls103XMUQ-ixPv074HLw0OHQ&dib_tag=se&gad_source=1&hvadid=602829933025&hvdev=m&hvexpln=0&hvlocphy=9000663&hvnetw=g&hvocijid=9958072287129212147--&hvqmt=e&hvrand=9958072287129212147&hvtargid=kwd-331326555244&hydadcr=8684_13556337&keywords=my+bread+jim+lahey&mcid=7f80ed5499ae360cbca64775958e4b5f&qid=1753532095&sr=8-1

RRP · July 26

Thank you! Printed and looking forward to trying it!

Paolo · July 26

Nice!
The word "stecca" in italian means something like "stick" or "bar", so it might refer to the elongated shape. Looks great for a sandwich!

johnmitchell · July 26

I can see why those are a hit with family and neighbors. Kudos to the wife 👏👏

Stormbringer · July 26

OK you hooked me going to make these

caliking · July 26

Thanks for the recipe link. I've tried making baguettes, but wasn't particularly happy about the outcomes. Will try this one, soon.

Question for Mrs. GrateEggspectations - does she portion, and elongate/pull the dough after the second rise ( as stated in the recipe)? Or, does she portion, and form, after the first rise?

Asking because I'd be more interested in the ones you posted vs. the recipe link ones. Yours are more sammichable.

Botch · July 26

caliking said:

Thanks for the recipe link. I've tried making baguettes, but wasn't particularly happy about the outcomes. Will try this one, soon.

Question for Mrs. GrateEggspectations - does she portion, and elongate/pull the dough after the second rise ( as stated in the recipe)? Or, does she portion, and form, after the first rise?

Asking because I'd be more interested in the ones you posted vs. the recipe link ones. Yours are more sammichable.

I was wondering that too. Also a bit confused about sprinkling salt on during the first rise, and the second rise/bake.

JohnInCarolina · July 27

post count, lol. Amateur.

Bread sounds great though!

GrateEggspectations · July 27

Paolo said:

Nice!
The word "stecca" in italian means something like "stick" or "bar", so it might refer to the elongated shape. Looks great for a sandwich!

It is an Italian bread that is reportedly a cross between focaccia and baguette. I like it better than either. Couldn’t be better.

GrateEggspectations · July 29

caliking said:

Thanks for the recipe link. I've tried making baguettes, but wasn't particularly happy about the outcomes. Will try this one, soon.

Question for Mrs. GrateEggspectations - does she portion, and elongate/pull the dough after the second rise ( as stated in the recipe)? Or, does she portion, and form, after the first rise?

Asking because I'd be more interested in the ones you posted vs. the recipe link ones. Yours are more sammichable.

I just consulted Mrs. Grate. She elongates/pulls after the second rise, as stated in the recipe. She reports having played with various aspects of the recipe in the past (e.g., modified rise times, different amounts of yeast, etc.), but she has apparently never changed the order of the steps.

She actually made a batch of this to take to a friend’s place yesterday. A hit, as always.

GrateEggspectations · July 29

Botch said:

caliking said:

Thanks for the recipe link. I've tried making baguettes, but wasn't particularly happy about the outcomes. Will try this one, soon.

Question for Mrs. GrateEggspectations - does she portion, and elongate/pull the dough after the second rise ( as stated in the recipe)? Or, does she portion, and form, after the first rise?

Asking because I'd be more interested in the ones you posted vs. the recipe link ones. Yours are more sammichable.

I was wondering that too. Also a bit confused about sprinkling salt on during the first rise, and the second rise/bake.

Just fact checked this one with the Mrs.

Yep. Probably why it’s so good. 🙂

caliking · July 29

Thanks!

Canugghead · August 20

First stab at stecca, light crust, airy and chewy, love it. Thanks to your swmbo.
Recipe calls for 15-20 min at 500F, I went 13@475 convection rotated halfway, next time will go 15@475. Made them too skinny to avoid touching each other. Removing the dough from the towel was a pain, will be easier to leave dough on large board for the final rise.

Image: https://us.v-cdn.net/5017260/uploads/editor/cv/5mffancddqtv.jpg

GrateEggspectations · August 20

@Canugghead

Thanks for sharing. Need a “love” button here. Great looking loaves, there! Hoping it becomes a favourite in your household, as it has in ours.

Canugghead · August 20

Definitely will be in our permanent rotation, can't wait to share with the rest of the family. Granted it's small, swmbo and I had two sandwiches each. Thanks again.

Image: https://us.v-cdn.net/5017260/uploads/editor/zk/l24lvsxl84nl.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/5f/qh080igqmmuh.jpg

caliking · August 20

That's a nice looking sammich.

GrateEggspectations · August 20

Canugghead said:

First stab at stecca, light crust, airy and chewy, love it. Thanks to your swmbo.
Recipe calls for 15-20 min at 500F, I went 13@475 convection rotated halfway, next time will go 15@475. Made them too skinny to avoid touching each other. Removing the dough from the towel was a pain, will be easier to leave dough on large board for the final rise.

Just showed this post to wifey. She was mighty impressed!!

She mentioned that she over-flours (can “flour” be a verb?) the towel like crazy to minimize the sticking. Also, for any dough that stays stuck to the towel, her recommendation is to remove it with a tap at full output post-haste.

She is trying Michael Smith’s “Real bread” tonight. We’ll see how it turns out.

johnmitchell · August 21

@Canugghead. That sandwich!!!!! 😋😋

Canugghead · August 25

Yes over-flours is a verb, so is Foodsaver!

Took another stab at Stecca. Instead of wrapping in towel, I did it this way for the final rise, worked well for me:

Image: https://us.v-cdn.net/5017260/uploads/editor/f7/civjoa8qv9g4.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/n2/aj3ez5ilk0ez.jpg

Question for your wife, how long is her first rise? Recipe says 12 to 18 hours but my first rise takes about ten hours.

GrateEggspectations · August 25

Canugghead said:

Yes over-flours is a verb, so is Foodsaver!

Took another stab at Stecca. Instead of wrapping in towel, I did it this way for the final rise, worked well for me:

Question for your wife, how long is her first rise? Recipe says 12 to 18 hours but my first rise takes about ten hours.

Those look incredible. Well done, sir!

The resident baker appreciates your hack. She might go towelless too!

She says she has varied between eight and 20 hours, depending on how much time she has.

She’s also adjusted to make it same day, which has been clutch in a number of situations.

caliking · August 26

GrateEggspectations said:

Canugghead said:

Yes over-flours is a verb, so is Foodsaver!

Took another stab at Stecca. Instead of wrapping in towel, I did it this way for the final rise, worked well for me:

Question for your wife, how long is her first rise? Recipe says 12 to 18 hours but my first rise takes about ten hours.

Those look incredible. Well done, sir!

The resident baker appreciates your hack. She might go towelless too!

She says she has varied between eight and 20 hours, depending on how much time she has.

She’s also adjusted to make it same day, which has been clutch in a number of situations.

Um… we’re still talking about bread, right?

Canugghead · August 26

😂 😂 😂

caliking · August 31

Have been meaning to try this, so got it going last night.

Towelless for the second rise (dough wore a bowl, I chose pants).

I baked a little longer, to see if the crust would be more crispy. The one on the left stayed in the oven, turned off, with the door ajar. Crust may have turned out slightly crispier.

Simpler than baguettes, but just as tasty. I made a delicious, messy, veggie sandwich since I had fresh bread. Made my day

GrateEggspectations · September 1

Really love it, @caliking! In our experience, it makes a great vessel for sandwiches. 😆

Thanks for reporting back. I have been showing these great posts to my wife and she has been loving seeing them!

caliking · September 1

GrateEggspectations said:

Really love it, @caliking! In our experience, it makes a great vessel for sandwiches. 😆

Thanks for reporting back. I have been showing these great posts to my wife and she has been loving seeing them!

please let her know that I'll be making it again. The timeline is pretty easy, and it was great to have fresh bread for a weekend sammich.

Thanks for sharing the recipe.

Stecca - Give it a try!

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