Couldn't resist – making a batch as I type. We're a bit nervous though cos we're not very good at handling soft doughs. Hope they turn out, though I'm sure they won't be anywhere as beautiful as yours.
Hi Martin, the stecche just went into the oven! Waiting with bated breath...
The dough has a very interesting texture. It's very silky, almost like a cake batter, but with the bounce of a bread dough.
We lowered the hydration a bit, from 70% to 65%, cos our AP flour is lower-protein than KA's.
Even so, the dough was very soft and sticky right after mixing. Thankfully it came together nicely after the initial rest. About 3 min into the 1st fold, we could already feel it getting stronger.
It was a lot easier to work with than we expected, though it did remain on the slack side, even after the 2nd fold, and slightly tacky.
It tore a bit when we inverted the bowl to release it onto the tray. Probably cos we forgot to oil the bowl, hehe, but that was easily repaired.
Unfortunately we made a mess when we divided the dough, so the sticks looked like gnarly twigs before they went into the oven, haha.
Didn't affect the taste or texture though. We just tried one – super crunchy outside but so soft inside! The crumb is pretty airy, not dense at all, even with the non-gluten portion of the flour at 20%.
We'll definitely be making the stecche again. Thanks for such a delightful recipe, Martin!
Oiling the bowl is key—and also making sure that you have plenty of cornmeal on both sides to prevent sticking. Sounds like they were good and will be even better next time! 💛💛😎😎
Oh they were delicious – we gobbled up everything in the first half hour! Wish we could send you the pics, but there doesn't seem to be any way to attach them here.
Yes, we absolutely must remember to oil the bowl next time haha.
We didn't actually have problems with the top or bottom, but after we sliced up the dough and tried to spread the sticks apart, the sides stuck to the scraper, so the sticks went all wonky, sigh.
Good Lord, these are pretty. I have a crush on every single recipe you are posting here. The entire world needs to see these creations. I hope to try soon :)
As soon as I get over my fear of PayPal I’ll buy you some flour. Or rye berries for your Mockmill. I make too many loaves of your high-hydration whole wheat bread and pan de Cristal to snub you like this.
I just made these with 50g discard (Andrew Janjigian calls that a homeopathic amount), adjusting water and flour to keep the same ratios. Worked great. I’ll try 75g next time. I generate about 30g discard a day so it’s helpful.
Btw, I always use 100g discard with Martin’s Pan de Crystal per PJ Hamel’s direction at King Arthur.
Yummy-looking!! Wish I could be a taste tester in your house!
Always a spot here for you! XO M
Couldn't resist – making a batch as I type. We're a bit nervous though cos we're not very good at handling soft doughs. Hope they turn out, though I'm sure they won't be anywhere as beautiful as yours.
You've got this! There isn't any real *shaping*, it's more of a dump-and-stretch. Let me know how it goes!
Martin
Hi Martin, the stecche just went into the oven! Waiting with bated breath...
The dough has a very interesting texture. It's very silky, almost like a cake batter, but with the bounce of a bread dough.
We lowered the hydration a bit, from 70% to 65%, cos our AP flour is lower-protein than KA's.
Even so, the dough was very soft and sticky right after mixing. Thankfully it came together nicely after the initial rest. About 3 min into the 1st fold, we could already feel it getting stronger.
It was a lot easier to work with than we expected, though it did remain on the slack side, even after the 2nd fold, and slightly tacky.
It tore a bit when we inverted the bowl to release it onto the tray. Probably cos we forgot to oil the bowl, hehe, but that was easily repaired.
Unfortunately we made a mess when we divided the dough, so the sticks looked like gnarly twigs before they went into the oven, haha.
Didn't affect the taste or texture though. We just tried one – super crunchy outside but so soft inside! The crumb is pretty airy, not dense at all, even with the non-gluten portion of the flour at 20%.
We'll definitely be making the stecche again. Thanks for such a delightful recipe, Martin!
That all sounds perfect!
Oiling the bowl is key—and also making sure that you have plenty of cornmeal on both sides to prevent sticking. Sounds like they were good and will be even better next time! 💛💛😎😎
M
Oh they were delicious – we gobbled up everything in the first half hour! Wish we could send you the pics, but there doesn't seem to be any way to attach them here.
Yes, we absolutely must remember to oil the bowl next time haha.
We didn't actually have problems with the top or bottom, but after we sliced up the dough and tried to spread the sticks apart, the sides stuck to the scraper, so the sticks went all wonky, sigh.
You can always dm me on IG, @breadwright Or, I’ll just imagine them as perfect! 💛💛
M
Haha they're far from perfect, but they puffed up nicely in the oven, so they don't look too bad.
Brilliant! Bravo! Beautiful!
Thanks, Wayne! Happy summer!
Martin
They look fantastic! Could sifted semolina/durum work in place of the cornmeal?
Yes! Use whatever you like! Straight semolina (no sifting), or durum flour are both great choices! Have fun!
M
Great idea! Thank you ❤️
Good Lord, these are pretty. I have a crush on every single recipe you are posting here. The entire world needs to see these creations. I hope to try soon :)
Too kind, Kathy! Glad to have a place to share some baking love.
Enjoy this bake!
M
I am absolutely making these. 👏🏼👏🏼👏🏼
So easy/quick/delicious!
M
Omg. I decided to go cornbread-adjacent and used Jalapenos and Monterey Jack cheese in the dimples. Fantastic with a bowl of chili.
Oh my gosh. Brilliant. Drop me a half dozen. 🙏🏼🙏🏼🙏🏼😂😂😂
M
As soon as I get over my fear of PayPal I’ll buy you some flour. Or rye berries for your Mockmill. I make too many loaves of your high-hydration whole wheat bread and pan de Cristal to snub you like this.
You’re good! I appreciate you, regardless.
M
Could these be made with sourdough discard?
I just made these with 50g discard (Andrew Janjigian calls that a homeopathic amount), adjusting water and flour to keep the same ratios. Worked great. I’ll try 75g next time. I generate about 30g discard a day so it’s helpful.
Btw, I always use 100g discard with Martin’s Pan de Crystal per PJ Hamel’s direction at King Arthur.