I've cooked my way through all 264 recipes
in The New Mediterranean Diet Cookbook!

January 22, 2011

Stirato (Italian Baguette)

I made another recipe from My Bread this weekend, an Italian Baguette called a Stirato.

The recipe calls for a pizza stone and a Romertopf French Bread Baker. I have no clue what a bread baker is, but the recipe made it seem like its just a heavy stone that weighs down the bread. Since I didn't have one, I decided to use an iron skillet in its place.

I think the skillet was a little too heavy (looking at pictures online of Stirato, they don't seem nearly as flat as mine) but mine are still delicious!

(My Bread by Jim Lahey. Stirato, page 79.)


  1. The real test of bread is its taste not its appearance. I'll wager this was delicious. have a great day. Blessings...Mary

  2. Sooo, I just found your blog searching for Stirato bread recipes, and I thought you'd like you know that the bread baker the recipe referred to is a clay vessel that you bake the bread INSIDE, and it helps retain heat and steam as the bread bakes. Here's a link:

  3. You don't weigh down the bread! You cover it for part of the baking time. It simulates a stone oven and holds in the moisture from the dough which gives the bread a crusty, rustic texture.


Thanks for dropping by! Love, Katrina.