TUSCAN BREAD {PANE TOSCANO}
Original Tuscan bread recipe for Pane Toscano.
Provided by Italian Recipe Book
Categories Bread
Time 45m
Number Of Ingredients 7
Steps:
- Dissolve yeast in lukewarm water. Add flour and knead into a ball. Place in a bowl, cover with a plastic wrap and linen towel and let sit overnight.
- I like to do this step the night before I plan to bake the bread.
- The next morning the starter should have doubled or tripled in size.
- In a mixer bowl add starter, lukewarm water and flour. Using a dough hook attachment knead for about 10-15 minutes slowly increasing the speed.As a result you should get soft dough that easily comes together into a ball.
- Give the dough a round shape and place it in a large bowl covered with plastic wrap and a kitchen towel.Let rise for 1-2 hours or until it has triple in size.
- Turn the dough onto a floured surface. Dust it with a little more flour.Using your fingers pat the dough down into a rectangular.Fold upper edges inside, then roll the dough into a loaf starting from the top.
- Transfer the loaf on a baking sheet lined with parchment paper.Score the loaf with a blade or a sharp knife and cover it with a linen towel to rise for the last time for about 30-40 minutes.
- Preheat the oven to 450F.
- Bake the bread for 15 minutes. Reduce the heat to 400F and bake for another 25-30 minutes.
- Let the bread cool on a cooling rack.
GIULIANO BUGIALLI'S PANE TOSCANO
The crust and light yeastiness is achieved by giving the bread two risings, then baking it on a hearth where it rises again. The hearth can be improvised: Bake the bread on an oven rack lined with bricks or unglazed terra cotta tiles 1/2 to one inch thick, and allow an extra 10 minutes for the oven to preheat.
Provided by Florence Fabricant
Time 7h
Yield One large loaf
Number Of Ingredients 5
Steps:
- Make the sponge: Dissolve the yeast in the water in a small bowl, stirring with a wooden spoon.
- Place the one-half cup flour in a larger bowl, add the dissolved yeast and mix with a wooden spoon until all the flour is incorporated and a small ball of dough is formed. Sprinkle the additional tablespoon of flour over the ball of dough, then cover the bowl with a clean dish towel and put it in a warm place, away from drafts. Let stand until the sponge has doubled in size, about one hour.
- Make the dough: Arrange the six cups of flour in a mound on a clean work surface or pastry board and make a well in the middle. Place the sponge from the first rising in the well along with one-half cup of the lukewarm water. Carefully mix the water into the sponge with a wooden spoon.
- Add the remaining water and then, using your hands, gradually begin to mix in the flour from the rim of the well little by little. Keep mixing until all but four or five tablespoons of the flour are incorporated (about 15 minutes). Then begin to knead the dough with the palms of your hands until the dough is homogeneous and smooth, about 20 minutes. Mix the remaining flour into the dough if necessary to keep the dough from being sticky.
- Shape the loaf into a round or oval and place it on a floured cotton dish towel. Wrap the dough loosely in the towel and put it in a warm place away from drafts to stand until double in bulk, about one hour.
- Preheat oven to 400 degrees. Be sure the bricks or tiles you are using are free of dust.
- As soon as the dough has doubled in size, carefully remove it from the towel and place it on the bricks in the oven. Bake the bread for 55 minutes. Do not open the oven for the first 30 minutes of baking.
- Remove the finished bread from the oven and place it on a board on one of its sides, so the air can circulate around it. Do not lay the bread flat. You may have to balance it in some manner. If you have one of those V-shaped racks used for roasting poultry, you can balance the bread in it for cooling. The bread must cool at least three hours before it is cut or broken for eating.
PAPPA AL POMODORO (TUSCAN BREAD SOUP)
I made Dark Tuscan Bread (Pane Toscano Scuro) Recipe #85123 , and I needed a recipe to use up the stale bits. I made this soup and it was lovely and such a handy way to use up stale bread! Just thinking about it is making my mouth water. You can use any bread you like, but a tuscan bread is the best.
Provided by Cynna
Categories European
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a medium pot over medium-high heat, add olive oil and crushed garlic.
- When the garlic flavors infuse oil, add the red pepper flakes being careful not to burn them.
- Add the whole can of tomatoes into the pot, then using a spatula cut the tomatoes into chunks.
- Add salt and ground black pepper, to taste.
- (Remember, bread chunks will be added to this so make it a bit saltier then you would like it to be.)
- Add water and stir.
- With your hands, pull the bread into bite-sized chunks, then add them to the pot.
- "Toss" (do not stir) bread chunks in to the soup.
- Add basil leaves.
- Serve hot and enjoy!
Nutrition Facts : Calories 398.7, Fat 22.9, SaturatedFat 3.4, Sodium 464.8, Carbohydrate 42.9, Fiber 4.2, Sugar 7.8, Protein 7.2
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.
Provided by khah3765
Categories Yeast Breads
Time P1DT40m
Yield 2 large ruota (wheel)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 1136.2, Fat 5.4, SaturatedFat 0.9, Sodium 20.2, Carbohydrate 240.5, Fiber 31.1, Sugar 1.2, Protein 42.8
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TUSCAN BREAD (PANE TOSCANO) RECIPE - KING ARTHUR BAKING
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- To make the sponge: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- The night before you want to make bread, combine the 1/4 teaspoon yeast, 2/3 cup (152g) warm water, and 1 1/3 cups (160g) flour.
- Cover and let stand at room temperature overnight., To make the dough: The next day, combine the sponge with the dough ingredients., Turn the dough onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes., Place the dough in a well-greased bowl, turning to coat all sides, cover the bowl, and let the dough rise until doubled in bulk, about 1 hour., Turn the dough onto a lightly floured work surface without punching it down or handling it roughly.
- Gently form it into a large, round loaf by pulling all the edges underneath, gathering them and squeezing them together, leaving the top smooth., If you have a pizza baking stone, place the loaf on a sheet of parchment paper; if you're using a pan, sprinkle some cornmeal on the bottom of the pan, and place the loaf on it.
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