What makes Italian baguettes different from French baguettes?

The biggest differences lie in shaping, hydration, and fermentation . An Italian baguette (Stirato) is stretched rather than rolled , has higher hydration , and often undergoes a no-knead, long fermentation process , creating a rustic, airy crumb. French baguettes are more uniform in shape and have a crispier, thinner crust due to traditional shaping and scoring techniques.

Can I make an Italian baguette without a bread machine?

Absolutely! The Italian baguette is one of the easiest artisan breads to make at home because it requires no kneading or special equipment. You just need a bowl, a baking tray, and an oven. With a long fermentation and a simple stretch-and-fold technique , you can achieve bakery-quality results right in your kitchen.

How do you store an Italian baguette to keep it fresh?

To keep your Italian baguette fresh, store it in a paper bag at room temperature for up to two days. Avoid plastic bags, as they trap moisture and make the crust soggy. If you need to store it longer, freeze it in an airtight bag and reheat in the oven for a crisp crust.

What are some common mistakes when making Italian baguettes?

Some common pitfalls include using too much flour , not letting the dough ferment long enough , or overhandling the dough before baking. Since Italian baguettes rely on a high-hydration, no-knead method, it’s important to let the dough rest properly and handle it gently for the best texture.

Italian Baguette Recipe: Perfect Rustic Bread in 5 Steps!

Description

This Italian baguette, also known as Stirato, is a no-knead, high-hydration bread with a crispy crust and a light, airy crumb. Perfect for sandwiches, bruschetta, or simply enjoyed with olive oil and balsamic vinegar!

Ingredients

Scale

For the Dough:

3 ½ cups (440g) bread flour
1 ½ cups (360ml) warm water (about 100°F / 38°C)
1 ¼ teaspoons salt
½ teaspoon instant yeast

For Baking:

¼ cup semolina flour or cornmeal (for dusting)
½ cup hot water (to create steam in the oven)

Instructions

Mix the Dough – In a large bowl, whisk together the bread flour, salt, and instant yeast. Gradually add warm water while stirring with a wooden spoon until a sticky dough forms.
First Rise (12-18 Hours) – Cover the bowl with plastic wrap and let the dough ferment at room temperature overnight (12-18 hours) until it doubles in size and becomes bubbly.
Shape the Baguettes – Lightly flour a work surface and gently turn out the dough. Avoid deflating it too much. Cut into two equal pieces and carefully stretch each into a long, rustic shape (about 12 inches long).
Second Rise (45 Minutes) – Place the shaped baguettes on a parchment-lined baking sheet dusted with semolina flour. Cover loosely with a kitchen towel and let them rest for 45 minutes.
Preheat the Oven to 475°F (245°C) – Place a baking stone or an inverted baking sheet inside. Position a small baking dish with ½ cup of hot water on the lower rack to create steam.
Bake Until Golden – Transfer the baguettes onto the hot baking surface and bake for 20-25 minutes, or until they are golden brown with a crisp crust.
Cool & Enjoy – Allow the baguettes to cool on a wire rack for at least 30 minutes before slicing. Enjoy with olive oil, butter, or as a sandwich base!

Notes

For a more complex flavor, use a biga (pre-ferment) by mixing ½ cup flour, ¼ cup water, and a pinch of yeast, letting it sit overnight before adding it to the dough.
If you prefer a darker, crunchier crust, spray the baguettes with water before baking.
Store at room temperature in a paper bag for up to 2 days, or freeze for up to 1 month.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Lunch
Cuisine: Italian

Nutrition

Calories: 180
Sugar: 0g
Fat: 1g
Carbohydrates: 36g
Protein: 6g

Keywords: Italian baguette, Stirato bread, no-knead baguette, rustic bread, artisan bread, homemade Italian bread, crispy baguette