TUSCAN BREAD {PANE TOSCANO}
Original Tuscan bread recipe for Pane Toscano.
Provided by Italian Recipe Book
Categories Bread
Time 45m
Number Of Ingredients 7
Steps:
- Dissolve yeast in lukewarm water. Add flour and knead into a ball. Place in a bowl, cover with a plastic wrap and linen towel and let sit overnight.
- I like to do this step the night before I plan to bake the bread.
- The next morning the starter should have doubled or tripled in size.
- In a mixer bowl add starter, lukewarm water and flour. Using a dough hook attachment knead for about 10-15 minutes slowly increasing the speed.As a result you should get soft dough that easily comes together into a ball.
- Give the dough a round shape and place it in a large bowl covered with plastic wrap and a kitchen towel.Let rise for 1-2 hours or until it has triple in size.
- Turn the dough onto a floured surface. Dust it with a little more flour.Using your fingers pat the dough down into a rectangular.Fold upper edges inside, then roll the dough into a loaf starting from the top.
- Transfer the loaf on a baking sheet lined with parchment paper.Score the loaf with a blade or a sharp knife and cover it with a linen towel to rise for the last time for about 30-40 minutes.
- Preheat the oven to 450F.
- Bake the bread for 15 minutes. Reduce the heat to 400F and bake for another 25-30 minutes.
- Let the bread cool on a cooling rack.
DARK TUSCAN BREAD (PANE TOSCANO SCURO)
This is a common variation of the traditional saltless Tuscan bread. If it gets stale, which it will quickly, use it for panzananella, pappa al pomodoro, or croutons.
Provided by khah3765
Categories Yeast Breads
Time P1DT40m
Yield 2 large ruota (wheel)
Number Of Ingredients 9
Steps:
- STARTER, stir the yeast into the water and let it stand for 10 minutes, until creamy.
- Add the flour and stir with 100 strokes of a wooden spoon, or w/ the paddle of an electric mixer for 1 minute (I recommend the latter unless your arms look like Popeyes).
- Cover with plastic wrap and let rise until tripled, 6 hours to overnight.
- DOUGH, stir yeast into the warm water and let it stand for 10 minutes, until creamy.
- Add the room temp water and the starter.
- Stir vigorously or squeeze the mixture between your fingers to break the starter up.
- Stir in the flours, half at a time, until thoroughly mixed.
- Knead dough on floured work surface until firm and resilient, 8 to 10 minutes.
- Place dough in a lightly oiled bowl, cover tightly with plastic wrap, and let rise until doubled, 1 to 1 1/2 hours.
- Turn the dough out onto a floured surface, and punch it, then shape it into a large round loaf, or 2 oval loaves.
- Place on cornmeal-sprinkled peel or an oiled baking sheet.
- Dust the top (s) lightly with flour, cover with a lightly dampened towel, and let rise until doubled again, 45 to 60 minutes.
- Preheat oven to 450F.
- Score top of loaf (ves) with a sharp knife or razor in a"tic-tac-toe" pattern and slide onto a baking sheet sprinkled with cornmeal.
- Bake 15 minutes, then turn the heat down to 400F& bake 20 minutes for the smaller loaves, and 25 to 30 minutes for the large loaf.
- Loaf is done when they sound hollow when tapped.
- Cool on a rack.
Nutrition Facts : Calories 1136.2, Fat 5.4, SaturatedFat 0.9, Sodium 20.2, Carbohydrate 240.5, Fiber 31.1, Sugar 1.2, Protein 42.8
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