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.
by khah
1 day | 40 min prep
2 large ruota (wheel)
Starter:
1 teaspoon active dry yeast (6 g)
2/3 cup warm water
1 1/3 cups unbleached all purpose flour (175 g)
Dough:
1 1/4 teaspoons active dry yeast (9 g)
1/3 cup warm water
1 cup water, room temp
1/4 cup unbleached all purpose flour (30 g)
3 3/4 cups stone-ground whole wheat flour (475 g)
cornmeal
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.
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Topic: Pane Toscano Scuro (Read 2710 times)
