Tuscan Bread
Description
This authentic Tuscan bread recipe delivers a rustic loaf with a deeply flavorful, crackling crust and a soft, airy crumb. Made with a blend of unbleached white and whole wheat flour, it offers a subtle nuttiness without compromising the traditional texture. The long rise develops complex flavors, making every slice perfect for dipping in olive oil or serving alongside hearty Italian meals. Simple ingredients come together through patience and technique to create a bakery-quality result at home. Ideal for weekend baking, this versatile bread pairs beautifully with soups, salads, or antipasti. Enjoy the satisfaction of pulling a golden, hollow-sounding loaf from your oven, ready to be shared with family and friends.Ingredients
Directions
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In a large bowl, dissolve the yeast in the warm water.
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Mix the unbleached white flour and whole wheat flour, then stir them into the yeast mixture to form a soft dough.
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Knead the dough by hand for 10 minutes, or in a heavy-duty mixer with a dough hook for 4 minutes, until smooth and elastic.
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Lightly oil a clean bowl and place the dough inside.
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Cover the bowl tightly with plastic wrap and let the dough rise until doubled in bulk, approximately 2 hours in a warm place.
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Once risen, punch the dough down to release air bubbles.
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Turn the dough out onto a lightly floured work surface and flatten it into an oblong shape about 8 inches wide, 10 inches long, and 1/4-inch thick.
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Roll the dough tightly, jelly-roll fashion, into a cylindrical shape.
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Flatten the cylinder to about 1-inch thick and roll it again to strengthen the gluten structure.
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For a round loaf, tuck both ends of the cylinder under to meet in the center, pinching to seal them, then roll to form a smooth ball.
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For an oblong loaf, roll the dough under your hands into a fat cigar shape, extending it to about 10 inches in length.
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Rub 2 to 3 tablespoons of flour into a lint-free dish towel and set it on a baking sheet.
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Place the shaped loaf on the floured towel and fold the ends loosely around it.
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Let the covered loaf rise in a warm place for 1 hour.
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Preheat the oven to 400F (200C). If using baking tiles or a stone, ensure they are fully heated.
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Have a water-filled spray bottle ready.
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Gently slide the loaf, upside down, from the towel onto the hot baking tiles or sheet.
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Immediately spray water into the oven before closing the door.
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Spray water twice more at 2-minute intervals during the first 6 minutes of baking to create steam.
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Bake for 50 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 2807.1kcal
- % Daily Value *
- Total Fat 13.0g20%
- Saturated Fat 2.3g12%
- Cholesterol 0.0mg0%
- Sodium 1073.5mg45%
- Total Carbohydrate 582.5g195%
- Dietary Fiber 32.5g130%
- Sugars 2.8g
- Protein 81.9g164%
* 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
Yeast Options: Use either 1 ounce of fresh yeast or 2 packages (approx. 7g each) of instant dry yeast granules. Do not use both simultaneously.
Rising Time: If the dough rises sooner than needed, punch it down and refrigerate it to slow the fermentation. You can also let it rise slowly at room temperature until ready to use.
Cold Fermentation: For enhanced flavor, you can refrigerate the dough overnight during the first rise. Allow it to come to room temperature before shaping.
Handling Tip: The dough will remain very soft. Use a minimum of additional flour when handling to prevent a tough crust.
Steam Baking: Creating steam in the oven helps achieve a crisp, shiny crust. If you don't have a spray bottle, you can place a pan of boiling water on the bottom rack when you preheat the oven.
Cooling: Allow the bread to cool completely on a wire rack before slicing to prevent the interior from becoming gummy.
Storage: Store leftover bread in a paper bag at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months.
