Pane Toscano (Tuscan Bread)

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* Exported from MasterCook *

 

Pane Toscano (Tuscan Bread)

 

Recipe By : Star Tribune, 3/15/01

Serving Size : 1 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

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***STARTER***

1 teaspoon active dry yeast

1/2 cup warm -- (105 degrees) water

1 1/2 cups flour

1 teaspoon sugar

***BREAD***

1 teaspoon active dry yeast

2 cups warm water -- divided

(105 degrees)

6 cups flour -- divided

 

Makes two loaves

 

Note: For a chewy bread with authentic flavor, begin the starter four days

ahead.

 

Starter: Sprinkle the yeast into the water. Let stand 5 minutes to

soften. Add flour and sugar; mix to form a rough ball. Dough will be

stiff and coarse. Dust with a little additional flour, cover, and set

aside at cool room temperature for four days. Starter will become quite

hard. On the fourth day, divide starter in half. Put half in a bowl

covered with plastic wrap, at room temperature, to make dough; put

remaining half in covered container and refrigerate for up to 2 months.

 

Put half the starter in a bowl; cover with cool water and soak 3

hours. Gently pour off the water, taking care not to lose any moist bits

of dough at bottom of the bowl. Sprinkle the yeast into 1/2 cup of the

warm water. Let stand 5 minutes to soften. Stir in 1 cup flour. Stir

well; cover and set aside for 3 hours. Add remaining warm water and as

much of the remaining flour as necessary to make dough firm enough to knead.

 

Turn out dough onto a lightly floured board; knead 15 minutes, adding more

flour as necessary to make firm, smooth dough. Form into 2 rounds; place

on lightly oiled baking sheet. Snip tops of loaves with scissors at 2-inch

intervals. Cover and let rise until doubled in bulk, about 2 hours.

 

When dough has almost doubled, preheat oven to 450 degrees and place pan of

hot water on lowest rack. Bake bread 12 minutes at 450 degrees, then

reduce heat to 375 degrees; continue baking until bread sounds hollow when

tapped. Cool on racks before slicing.

 

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