There are many recipes for Tuscan bread, both on the internet and in books, this one is the most authentic.
Makes 1 Loaf
Prep time 10 mins
Cooking time 50 mins
- 2 Packets dry yeast
- 1 1/4 cups tepid water
- 1 tsp Sugar
- 1/4 cup whole wheat flour
- 2 1/4 cups unbleached white flour
- 1/2 tsp Salt
- Dissolve the yeast and sugar in the water in a medium/large bowl.
- Mix the 2 flours and the salt, stirring to make a soft dough. Knead for 10 minutes by hand.
- Place the dough in an oiled bowl, cover tightly with clingfilm and let it rise until doubled in bulk.
- Rub 2 to 3 tbsp flour into a lintless tea towel and set the towel on a baking sheet.
- When the dough has completed its rising, punch it down, turn it out onto a floured work surface, and flatten it into an oblong about 8 inches wide, 10 inches long, and 1/4-inch thick.
- It will still be very soft, but try to use a minimum of additional flour in handling it. Roll the dough tight, jelly-roll fashion, into a oblong shape.
- Flatten this to about 1-inch thick and roll it again.
- Tuck both ends of the cylinder under to meet in the center, pinching to seal them. Roll the dough around the work surface under your hands, to shape it into a smooth ball about 5 inches in diameter.
- Set the loaf on the floured towel and fold the ends of the towel loosely around it. Put the covered loaf, on its baking sheet, in a warm place to rise for 1 hour.
- Insert a baking tray into the oven and preheat to 400°F/200°C/gas mark 6
- Using a water-filled sprayer slide your hand under the towel, pick up the loaf, and gently turn it upside down on the baking tray. Spray the water into the oven before closing the door, and spray twice more at 2-minute intervals.
- Bake for 50 minutes or until golden brown.
- Baking sheet
- Dry yeast
- Wholewheat flour
- Unbleached white flour