no-knead small baguette

this weekend, my first back from Paris, I needed to reconnect with my kitchen and to do some real cooking.  bread was one of the items on my to-do list and after making many loaves of the Cook's Illustrated No-Knead bread, I decided to try a slight variation.  I had seen this recipe on Leite's Culinaria for Jim Lahey's No-Knead Small Baguette.  

following the recipe to the letter, these baguettes turned out delicious!  the process is essentially the same as what I have followed in the past.  mix the ingredients into a shaggy ball, let rise overnight or for at least 12 hours, remove from bowl and bring together by brief kneading or folding over, second rise and then bake.  

despite the recommendation to let cool completely, we couldn't help ourselves and had to taste one fresh out of the oven and the crack on the golden crust was perfect.  the inside was airy and light with a good flavor.  i'm planning to warm up some of the bread later to dive into some of the stinky French cheese i brought home.

No-Knead Small Baguette     (SOURCE)
3 cups bread flour
1/2 teaspoon table salt
3/4 teaspoon sugar
1/4 teaspoon instant or other active dry yeast
1 1/2 cups cool (55 to 65°F) water
Additional flour for dusting
1/4 cup extra-virgin olive oil
3/4 teaspoon coarse sea salt


Method: 
1. In a medium bowl, stir together the flour, table salt, sugar, and yeast. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. Cover the bowl and let sit at room temperature until the surface is dotted with bubbles and the dough is more than doubled in size, 12 to 18 hours.

2. When the first rise is complete, generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Fold the dough over itself two or three times and gently shape it into a somewhat flattened ball. Brush the surface of the dough with some of the olive oil and sprinkle with 1/4 teaspoon of the coarse salt (which will gradually dissolve on the surface).

3. Place a tea towel on your work surface and generously dust it with wheat bran, cornmeal, or flour. Gently place the dough on the towel, seam side down. If the dough is tacky, dust the top lightly with wheat bran, cornmeal, or flour. Fold the ends of the tea towel loosely over the dough to cover it and place in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, it should hold the impression. If it springs back, let it rise for another 15 minutes.

4. Half an hour before the end of the second rise, preheat the oven to 500°F (260°C), with a rack in the center. Oil a 13-by-18-by-1-inch baking sheet.

5. Cut the dough into quarters. Gently stretch each piece evenly into a stick shape approximately the length of the pan. Place on the pan, leaving at least 1 inch between the loaves. Brush with olive oil and sprinkle with the remaining 1/2 teaspoon coarse salt.

6. Bake the bageittes for 15 to 25 minutes, until the crust is golden brown. Cool on the pan for 5 minutes, then use a spatula to transfer the stecca to a rack to cool thoroughly.

Note: The baguettes may become a bit soggy in just a few hours because of the salt on the surface. If that happens, reheat the loaves in a hot oven until crisp.

Variation: Stecca Pomodori, all’Olive, o al’Aglio (Stecca with Tomatoes, Olives, or Garlic)
Push 10 cherry tomato halves, cut side up, 10 large pitted olives, or 10 lightly crushed garlic cloves into each formedstecca, taking care to space the additions evenly down the length of the dough. Brush each stecca with enough olive oil to create a thin coat of oil on the surface. For the tomato stecca, top each tomato half with a very thin slice of garlic and a couple of fresh thyme leaves, and sprinkle with salt. Sprinkle the garlic stecca with salt and freshly ground black pepper. Do not salt the olive stecca—it’s already salty from the olives.