Stecca (Long Loaf, Baguette)

Ever since I purchased Jim Lahey's "My Bread" book, I've been experimenting with the dough process that he has layed out for people who want to achieve the bread making process within their own kitchens.  It's an easy process that is very rewarding if you have the time.  The dough ferments for 12-18 hours giving it a light airy bubbly texture.  No kneading involved here, just time.  (As I keep saying "time" it makes me also think of "The Chambers Brothers" song "Time Has Come Today")  

   The three varieties I've tested are:

  • Halved cherry tomato with slivered garlic/thyme/Maldons flake sea salt/extra virgin olive oil
  • Whole garlic cloves/Maldons flake sea salt/freshly ground black pepper
  • Sicilian olives with red pepper flakes/extra virgin olive oil
These are great to serve as a snack, or even better to serve a light sandwich of cured meats or some fresh buffalo mozzarella with vine ripened tomatoes and basil.