This traditional Tuscan bread is as simple as bread can be: it’s just yeast, water, and flour mixed together, kneaded, shaped and baked. Why no salt? Because Tuscans often eat their bread with very spicy main dishes or top it with salty, strong-flavoured meats or cheeses.
| Prep Time | 25 minutes |
| Cook Time | 50 minutes |
| Passive Time | 14 hours |
| Servings |
loaf
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Ingredients
"Biga" - Pre-dough
- 100 gr Plain flour
- 50 ml Tepid water
- 5 gr Dried yeast (or 15 gr Fresh yeast)
Main dough
- 400 gr Plain flour
- 250 ml Tepid water
- 1 tsp Sugar
- 5 gr Dried yeast (or 15 gr Fresh yeast)
Ingredients
"Biga" - Pre-dough
Main dough
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Instructions
Preparation "Biga"
- Mix 100 gr plain flour with 50 ml tepid water and 5 gr dry yeast (of fresh). Create a homogeneous dough, put it in a bowl, cover it with clean film and let it rise for at least 12 hours.
Preparation Main dough
- Once the growth is done, take the “Biga” dough and add the rest of flour, water, sugar and yeast and knead energetically until the dough is homogeneous, elastic, soft and not sticky (6 minutes in electric mixer on medium setting). Take a cloth, cover it with flour, put the dough into it making a long shape or round shape and wrap it in the cloth letting it rest for at least 2 hours.
Instruction for bread
- Remove the dough from the cloth and lay it down on a tray covered with flour.
- Pre-heat the oven to 220C and let the bread bake for 20 minutes together with a full pot full of water.
- Remove the pot and lower the temperature to 180C and let the bread bake for another 30 minutes. Once bread is ready, the crust should have a whitish hazelnut colour; turn off the oven and leave it inside for another 10 minutes to obtain a more crunchy crust. Cut the bread only when it is has cooled down to avoid ruining it inside.
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