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Italian Baguettes

January 27, 2013

This is one of my favorite breads for making simple sandwiches. It’s a no-kneed long rise bread from My Bread by Jim Lahey and it makes some of the best sandwiches I’ve ever had. It took me a few tries before it was turning out the way I wanted, but it’s definitely worth the effort. You should slice and freeze whatever you aren’t going to eat by the next day so that it stays fresh.

Sandwich with haloumi

Baguette with fried haloumi, basil, and sun dried tomatoes

3 cups bread flour

1/2 tsp salt

3/4 tsp sugar

1/4 tsp instant yeast

1 1/2 cups (or a little less) cool water

extra virgin olive oil

course sea salt

Mix flour, salt, sugar, and yeast in a large bowl. Add the water and mix until you have a wet, sticky dough. Cover and let sit at room temperature for 12 to 18 hours, until the dough has doubled in size and the surface is dotted with bubbles.

Scrape the dough out onto a floured surface and fold it over itself a few times to make a flattish sort of ball. Brush with olive oil and sprinkle with sea salt. Cover lightly with a piece of wax paper and a clean towel. (You can place the dough on a towel dusted with lots of flour, but I find it easier to just leave it on the counter for the next step.) Make sure it is in a warm, draft-free spot and let it rise for another 1-2 hours. When it’s ready to bake, the dough should be almost doubled and should hold an impression if you poke it gently with your finger.

Preheat the oven to 500 degrees F and oil a large baking sheet. Cut the dough into quarters (make 3 parallel cuts in the dough). Gently stretch each piece to about the length of the pan. Place on the pan, brush with olive oil and sprinkle with sea salt. Bake in the center of the oven for 15 to 25 min, until the crust is golden brown. Cool on pan for 5 min, then transfer to a rack to finish cooling.

Prepare to be amazed.  🙂


A few more of my favorite sandwiches with this bread:

Sliced tomatoes, cheddar, and mayo

Sliced tomatoes, cheddar, and mayo, heated until cheese melts

salami sandwich

Salami, provalone cheese, baby spinach, kalamata olives, and oil packed sun dried tomatoes

beet sandwich

Roasted marinated beets with arugula and goat cheese



From → Breads, Sandwiches

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