Posts Tagged ‘Tuscan White Bread

This Tuscan White Bread is ideal to sop up flavorful soups and sauces as well as using for bruschetta. The Tuscan white bread is an easy and relatively fast recipe no long (overnight) resting periods

Ingredients for the Tuscan White Bread:
0.2L warm water
1/2 package fresh yeast
50 gr whole wheat flour
275 gr bread flour
20 grams semolina
2 tsp salt (dissolved in warm water)

Combine water and yeast and a dough mixer or a large bowl. Stir to dissolve and let stand until foamy, about 10 minutes,
Add whole wheat flour, and most of the bread flour to create a firm dough kneading about  8–10 minutes, then add dissolved salt, knead another 2 minutes,
Cover with a towel and let rise in a draft free area at room temperature for 2 hours,
Line a baking sheet with parchment; dust with semolina. Turn risen dough onto a floured surface and form into a large, round loaf. Place loaf on baking sheet, seam-side down. Dust with flour, cover loosely with plastic wrap, and rise another 30 minutes.
Preheat oven to 190°C,
Dust the top of the risen dough generously with flour, and using a serrated knife, slice a crosshatch into the surface of the bread, about 2 cm deep.
Place a pan of cold water at the bottom of the oven to create steam.
Bake until golden brown and hollow sounding, about 40–50 minutes.
Remove to a rack and cool completely on a rack before slicing into the Tuscan White Bread.