No-knead pizza baguette

I have already said that I like recipes for no-knead breads, because they enable anybody, even those - like me- who do not possess neither a stand mixer nor strong arms, to make fragrant, airy and delicious bread on his own.
The recipe I want to share today is not properly a bread - at least as bread is considered  in Italy, that is something that goes along with food, like rice in Asian cuisine - but more an aperitif, perfect to stimulate the appetite, or even a snack for an afternoon craving for something good. Pair them with a glass of cold sparkling wine or even a pint of beer and nobody will resist.
If you are not able to serve them as soon as they come out from the oven, these baguette can be warmed up and will be fragrant and soft as just baked (it is also possible to freeze them and thaw them when needed).

No-knead pizza baguette

makes 4 baguettes

200 g all purpose-flour, plus extra for dusting

200 g whole wheat flour

350 g water, room temperature

80 g grated Parmigiano (or pecorino, provolone, caciocavallo, or other cheese of your choice) 

2 g instant yeast

2 tablespoons extra virgin olive oil

1 scant tsp salt

for the topping:

40 - 50 cherry tomatoes

extra virgin olive oil

fleur de sel or Maldon salt

dried oregano

Dissolve the yeast in a little water and let stand for a few minutes until starts foaming.
In a large bowl combine the flours with cheese and salt, add the olive oil, dissolved yeast and the rest of the water; stir with a fork (the dough will be very soft and sticky). Cover with plastic wrap and leave to rise at room temperature for about 18 to 20 hours (in summer 12-15 hours are enough). After this resting time the dough will be doubled in volume and full of bubbles.
With the help of a scraper or a spatula, gently turn the dough onto a floured working surface, sprinkle lightly with flour and fold it up: with your fingertips shape the dough into a rectangle then fold both short sides towards the center, as you were folding a tissue or a napkin. Then turn the dough 90° and repeat this operation for 3 to 4 times. The dough will be soft and sticky and so it should be; if you find it difficult to manage, use a scraper or a spatula but do not add too much flour to have an airy bread.

Place a clean towel on a tray or onto the working surface and generously  sprinkle with it flour; with the help of a scraper or a spatula, transfer the dough onto the cloth, folded side underneath. Sprinkle generously with flour , then gently fold in the corners of the cloth onto the dough so as to cover it. Let it rest at room temperature for a couple of hours.

Preheat the oven to 200° C.

Pour the dough again onto the working surface (lightly floured) and divide it into four pieces. Stretch each piece into a loaf of 45 - 50 cm and place them on a baking tray lined with parchment paper (put a piece of paper between a baguette and the next one to keep them divided) or, if available, on a baking baguette tray.

Halve the tomatoes and place them on top of the baguettes. Spread them with a little olive oil, sprinkle with oregano and a pinch of fleur de sel and bake for about 15 to 20 minutes, until golden.