Recipe Salt-Free Tuscan Bread

[MypinchofItaly]

500g loaf, Preparation time 30 mins + 14 h leavening, Cooking time 40 mins

• Soft wheat flour: 500 g
• Water at room temperature: 300 ml
• Sugar: 1 teaspoon
• Fresh brewer’s yeast Cube – Baker’s Yeast: 12.5 g or the dried ones: 4 g

Method

In a large bowl prepare Biga by kneading homogeneously:

100 g of flour with 50 ml of lukewarm water, 5 g of brewer’s yeast and leave it to rise by covering the bowl with a clingfilm for 12 hours.

When Biga is ready, pour it into a large bowl, add the rest of lukewarm water, flour, sugar, the rest of the yeast and kneading vigorously until you get a homogeneous, elastic, soft and non-sticky loaf of dough (add more flour if necessary). Let it rise for the second time for 1 hour again by covering the bowl with dough this time with a damp cloth.

As soon as the dough has risen for the second time, pour it on a flat surface, give it the shape of a elongated loaf and put it in a low baking tray lined with baking paper.

Now it has to rest again, thus cover it with a damp cloth and leave it to rest for 1 hour again.

Now bake to 200 C for about 40 minutes.

 

[Hemulen]

View attachment 50359



500g loaf, Preparation time 30 mins + 14 h leavening, Cooking time 40 mins

• Soft wheat flour: 500 g
• Water at room temperature: 300 ml
• Sugar: 1 teaspoon
• Fresh brewer’s yeast Cube – Baker’s Yeast: 12.5 g or the dried ones: 4 g

Method

In a large bowl prepare Biga by kneading homogeneously:

100 g of flour with 50 ml of lukewarm water, 5 g of brewer’s yeast and leave it to rise by covering the bowl with a clingfilm for 12 hours.

When Biga is ready, pour it into a large bowl, add the rest of lukewarm water, flour, sugar, the rest of the yeast and kneading vigorously until you get a homogeneous, elastic, soft and non-sticky loaf of dough (add more flour if necessary). Let it rise for the second time for 1 hour again by covering the bowl with dough this time with a damp cloth.

As soon as the dough has risen for the second time, pour it on a flat surface, give it the shape of a elongated loaf and put it in a low baking tray lined with baking paper.

Now it has to rest again, thus cover it with a damp cloth and leave it to rest for 1 hour again.

Now bake to 200 C for about 40 minutes.

Looks good and crispy - but please say that it's usually dipped into salt, evoo and balsamic and enjoyed with a few slices of Prosciutto, marinated olives and Parm and flushed down with wine.

 

[MypinchofItaly]

Looks good and crispy - but please say, that it's usually dipped into salt, evoo and balsamic and enjoyed with a few slices of Prosciutto, marinated olives and Parm and flushed down with wine.

Yep, I've written down some notes about Tuscan bread posted early in the Italian cooking thread

 

[Hemulen]

Yep, I've written down some notes about Tuscan bread posted early in the Italian cooking thread

Oops, I didn't notice that before posting - I'm an airhead: io sono sciocco.

 

[Morning Glory]

The notes are here.

MypinchofItaly, it is maybe worth making links back to the Italian Cooking thread in your Recipe threads where appropriate. If you don't know how to link to a specific post in a thread, I can explain.

 

[MypinchofItaly]

The notes are here.

MypinchofItaly, it is maybe worth making links back to the Italian Cooking thread in your Recipe threads where appropriate. If you don't know how to link to a specific post in a thread, I can explain.

That would be great! Yes please I need some training, thank you

 

[Morning Glory]

That would be great! Yes please I need some training, thank you

To make a link to a specific post in a thread right click (or 'touch hold' if using a touch screen) the little hashtag number top right of the post. Choose 'copy link' from the drop down menu then paste the link wherever you want it.