Pane Basso is a traditional Tuscan country bread known for its simplicity and rustic charm. Made with just fresh yeast, warm water, and strong white flour, this bread relies on technique rather than complex ingredients. The result is a loaf with a beautifully crisp, golden crust and a soft, open crumb that is perfect for soaking up olive oil or tomato sauce. It&# 226;ÂÂs an essential staple in Italian cuisine, best enjoyed fresh from the oven. This vegan-friendly recipe is straightforward to make, requiring patience for rising but offering a deeply satisfying, homemade flavor that pairs perfectly with any meal.
Pane Basso (Tuscan Country Bread
Description
Pane Basso is a traditional Tuscan country bread known for its simplicity and rustic charm. Made with just fresh yeast, warm water, and strong white flour, this bread relies on technique rather than complex ingredients. The result is a loaf with a beautifully crisp, golden crust and a soft, open crumb that is perfect for soaking up olive oil or tomato sauce. It&# 226;ÂÂs an essential staple in Italian cuisine, best enjoyed fresh from the oven. This vegan-friendly recipe is straightforward to make, requiring patience for rising but offering a deeply satisfying, homemade flavor that pairs perfectly with any meal.Ingredients
Directions
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Dissolve the fresh yeast in 150 ml of the warm water in a small bowl.
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Sift in enough flour to make a soft dough, mixing with your hands until combined.
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Cover the dough and let it rise in a warm place until at least doubled in size.
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Sift the remaining flour onto a wooden or marble work surface.
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Make a well in the center of the flour and pour in some of the remaining water.
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Work the flour towards the water with your hands until the dough begins to bind together.
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Add the risen yeast dough to the mixture and incorporate it fully.
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Knead the dough for 5-10 minutes, lifting and smacking it on the table occasionally, until it no longer sticks to your hands.
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Lightly sprinkle a large bowl with water (or oil) and place the dough inside.
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Cover with a cloth and let rise until doubled in size, about 30 minutes.
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Knead the dough again for 5-10 minutes and divide it into two equal balls.
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Let the dough balls rest for 20 minutes.
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Preheat the oven to 350ðF (175ðC).
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Place the dough on a greased, floured baking tin and bake until crusty and golden brown, about 30 minutes.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 826.3kcal
- % Daily Value *
- Total Fat 2.3g4%
- Saturated Fat 0.5g3%
- Cholesterol 0.0mg0%
- Sodium 4.5mg1%
- Total Carbohydrate 172.5g58%
- Dietary Fiber 6.1g25%
- Sugars 0.7g
- Protein 22.7g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
"Strong white flour" is a UK term for bread flour or high-protein all-purpose flour. If unavailable, use unbleached bread flour for best results.
Ensure the water is warm, not hot, to avoid killing the yeast. If using active dry yeast instead of fresh, crumble it into the water and let it foam before mixing.
For a crisper crust, you can place a pan of water in the bottom of the oven while baking to create steam.
Store leftover bread in a paper bag at room temperature for up to 2 days to maintain crust texture. Avoid plastic bags which can make the crust soggy.
