Saturday, March 6, 2010

Pane Toscano

Pane Toscano is a salt-less bread from Tuscany, Italy. It has a chewy center with a thick, tough crust. It's very hearty, and the reason for the lack of salt is that it's supposed to be smothered in other rich, salty ingredients such as prosciutto, olive oil and the like. I think this bread goes best as a starter / dipping bread.

Ingredients (Makes 2 small loaves or 1 large loaf)


  • 1/2 tbsp dried yeast
  • 150ml lukewarm water
  • 125gm strong bread flour


  • 500gm strong bread flour
  • 1 cup lukewarm water
  • 1/2 tbsp dried yeast



Combine the yeast and water together in a large bowl. 
Add the flour and stir to create a thick paste.
Cover with a tea towel and leave at room temperature overnight.


Combine the yeast with 2 tbsp of the water. 
Pour the flour into a mound on the bench.
Make a well in the centre of the mound.
Add the starter and the yeast mixture and about 1/2 cup water.
Gradually work the flour and water into a dough, adding more water until a firm but elastic dough is formed.
Knead for 10 minutes or until the dough is smooth and springy.
Divide into 2 if 2 loaves desired.
Place dough on a baking tray and dust with flour. Cut a shallow cross into the top of the loaf. 
Leave to rest for 1 1/2 hours.
Preheat oven to 200 degrees.
Place loaves into the oven and bake until tapping the base of the loaf sounds hollow.
If just 1 loaf, this will take around 45min - 1 hour. 
If 2 loaves, this will take around 1/2 hour - 45 min.
Let sit for about 10 minutes before cutting into the loaf.

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