Stirato

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I have been pretty active in one of the the Facebook group called Artisan Bread Bakers ever since I completed the artisan bread workshop. I get many inspirations from this group of bakers. They helped one another and gave advises when someone failed in their bread bakes. They are really passionate, and they share recipes too!

When I saw one of the member posted that he liked this recipe- Stirato (Italian baguette) from Karen (who was the administrator of the group), I decided to give this recipe a try. Inititially, I thought the process looked easy, but after trying it, I think it needs more improvement. The crumbs were more to moist, I should have baked longer, and reduce the temperature. I might try this recipe again.

Recipe for Stirato, adapted from Karen's Kitchen Stories.
(Makes 2 small loaves)

Ingredients:
400g Bread flour
1 1/4 tsp Salt
1/4 tsp Instant yeast
300g Room temperature water

Method:

In a medium bowl, mix all of the ingredients with a large spoon, or your wet hand, until everything is moistened, about 30 seconds to a minute. (I mixed until well incorporated, regardless of timing.)
Cover with plastic wrap and let sit for 12 to 18 hours until totally bubbly and doubled in size. (I left it overnight in room temperature.)
Dust your counter with flour and scrape the dough out of the bowl in one piece.
Gently nudge the dough into the shape of a rectangle and then fold it over itself from each long side as if you were creating an envelope. With your hands, gently roll the dough out into a tube and then cut the dough in half, width-wise. (I forgot to roll it and pull it.)
Place the dough pieces, seam side down, on a floured sheet pan sized piece of parchment and cover with oiled plastic wrap. (I kept it in the oven uncovered.)
Preheat the oven to 220C.
Bake for 35 mins in a baking stone directly, or on the baking tray with baking stone below. I also place a cup of hot water in the oven to create moisture.