The Fresh Loaf

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"Stretch Bread" -- Anyone ever heard of it?

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HeyLaurel's picture
HeyLaurel

"Stretch Bread" -- Anyone ever heard of it?

There is a bakery in my area (Syracuse, New York) that makes the most delicious and unusual bread as their signature item.  They call it "Stretch Bread," and it is a ciabatta-like loaf (although longer and not quite as wide), with very large holes throughout the loaf.  The crust is slightly crisp, but iif you pull off a piece rather than cut it, it stretches before it tears.  The inside of the loaf is very elastic, not crumbly at all (unless you let it sit out for a day) and the upper crust is bumpy, evidence of the large air bubbles directly under the crust in the dough inside.  The flavor is very mild -- no  sourdough or overly-yeasty taste, I don't taste any olive oil or anything else, for that matter, except maybe a little salt.  It's obviously baked on a little corn meal and the loaf is barely brown, usually a little more brown where the air bubbles are and more beige or tan over the bulk of the loaf.     

 I'm dying to learn how to make this wonderful bread.  Has anyone ever haard of such a thing or do you have a recipe you would recommend or share?  I'm brand new to this site and a relatively new bread baker, but am not afraid of a challenge, so if you have any suggestions, I would be much obliged. 

AnnieT's picture
AnnieT

HeyLaurel, your description of the stretch bread rang a bell in my ancient brain and I went back to a notebook with recipes from "Amy's Bread", or at least I think that was the title. The recipes is for Amy's Crusty Italian Bread and makes 3 long loaves. Just before baking each loaf is stretched to 14" and dimpled in a few places. If you can't find the book in your library I will post the recipe - it uses all purpose flour and a sponge starter. Hope this helps, A.

HeyLaurel's picture
HeyLaurel

Thank you.  I will try to find that book and will let you know if I can't.  L

staff of life's picture
staff of life

I believe the name of the bread is Stirato--Italian for stretched.  You use ciabatta dough, stretching it into a longer shape.  It's mentioned in BBA and also the Village Baker.

SOL

HeyLaurel's picture
HeyLaurel

Laurel J. Eveleigh

 Thank you!  I will look for a recipe and method under that name. 

 Laurel

 

RoHatt's picture
RoHatt

 

We must have eaten (and bought) the 'stretch bread' at the same patisserie, and I've been thinking about calling them for the recipe.  I will also try the ciabatta dough recipe, thanks!!

Ro 

dan sawran's picture
dan sawran

Hi


I'm from auburn and know the bakery you are talking about. That bread is delisous. In skaneateles at rosario"s restaurant they call it bone bread. The bakery in syracuse [across from pastabilities] used to make it for rosario's If you find a recipe for it please share it.


                                                                                    thanks


                                                                                          dan.

Todays Bread's picture
Todays Bread

I created that bread.  It is not the one in BBA or the Village Baker.  I named it Striata.


It's not cornmeal that is used, it is semolina.


It is not a bread that you can make at home.  It needs a stone surface and high dry heat.  It also needs to be stretched out in the oven so you need a deep oven to work with.


Also, it really should be baked more than they do at Pastabilities - it should have a very dark, more brown than golden colour to the crust.


I'm glad you like it.  Thanks.


 


 


 


 


 

SteveB's picture
SteveB

"It is not a bread that you can make at home."


You'd be surprised what the resourceful home baker can do!  :)


SteveB


http://www.breadcetera.com


 

Todays Bread's picture
Todays Bread

it would be focused on the same topic as yours, as I am obsessed with the same goal.


Is it ok for me to say that I own a TMB Micro Spiral (red!) and am about to put it on Craigs List? (I've been about to do it for 3 months and keep putting it off.)


I only mention it because you mention wanting one. 


Your bread looks beautiful.


 


 


 


 

SteveB's picture
SteveB

Todays Bread, thanks for the compliment.  I mentioned wanting an SP5 previously because I could never achieve the dough quality I was looking for with my stand mixer.  Now, using the double flour addition technique, that is no longer an issue.  In fact, I'm considering selling my barely used Electrolux DLX Assistent.  I don't suppose you would consider an even trade (hey, it's worth a shot)?  :)


SteveB


http://www.breadcetera.com


     

Todays Bread's picture
Todays Bread

I can get the results that I want with hand mixing!


 


No (K)need  for machines!

vmscook's picture
vmscook

Do you still have this mixer for sale?


I have a KA I use right now but I am looking to buy one of the spiral mixers.


Thank you,


Rhonda McGoldrick


vmscook

cleancarpetman's picture
cleancarpetman

If I have a deep brick oven at home I still can't bake it?  Unfortunately the oven is in the planning stage but will be online this year.  Breaking ground in April 09


h.

lynxminx's picture
lynxminx

I lived in Syracuse between 1995 and 2001.  I've spent the last nine years trying to find anything close to your bread, without success.  I try to describe it to people and they just look at me funny.  I thought to google 'stretch bread' just now and here I am.


(Sweet on Chocolate was one of my favorites too...dark-chocolate covered pistachio clusters!)


 


 

possum-liz's picture
possum-liz

I bake a bread that sounds similar but we call it Turkish bread in Australia. Don't worry if your oven's too small--just make smaller loaves.


My recipe: (pretty rough because I've never had more than an ingredient list)


500 g bread flour


300 g all purpose flour


7 g instant yeast


20 g oil


20 g salt


550 g + water


Mix all the dry ingredients and add the water. If it feels too dry add some more water. The dough should be pretty wet but not sloppy. (I have very soft water and sometimes add 5 g of bread improver, shock, horror!)


Let the dough rest for 10 minutes or so then knead maybe 20 times. Let it rest for 30 minutes then knead again. Repeat the rest/knead one more time. Prove until about double.


Scale and shape into 3 rounds for bigger loaves or 5 for smaller. Let the dough rise until it is really puffy and overproof. The time will depend on the temperature of the day.


Put some cornmeal or semolina on the tins. Then pick up two sides of the dough ball and stretch it. I stretch a 275 g ball to about 22-23 cm.  Brush with egg/milk glaze, dimple with your fingers and sprinkle with sesame seeds and nigella.


Bake at atleast 225 C until light to moderately brown.

maggiebnaples's picture
maggiebnaples

Too funny... I google Striata bread after returning with some from Syracuse, determined to make it and I get you guys!!! Today's Bread- can't you share the recipe??? Those of us who live out of state are no threat! Pleassssse?????

photojess's picture
photojess

too funny when you find out who's close to home.  Never been to any bakeries in Syr, but I love going to the mall!

maggiebnaples's picture
maggiebnaples

The mall is great.... but the food is BETTER!!!!  Along with the great bread, try Pastabilities dunking sauce... deadly combination!  And you MUST go to Sweet on Chocolate for the best truffles in the world!!!!  Tell em Marcon's sister sent you!  p.s. I'm actually from Auburn origionally.

dan sawran's picture
dan sawran

I worked with a marcon at auburn prison

catdogdr's picture
catdogdr

I used to live in Fabius, but moved to Evergreen, CO about 4 years ago.  I never had this bread there.  I just returned from vacation in OR - where I got this bread from a bakery in Portland.  It is the best bread!


 


CeeCee

photojess's picture
photojess

thanks for the suggestions!

maggiebnaples's picture
maggiebnaples

That would be one of my older brothers - Phil,  John is the sweet on chocolate connection!!

margieluvschaz's picture
margieluvschaz

Lahey has a no knead stirato recipe inhis book - My Bread