Dark Tuscan Bread Pane Toscano Scuro Recipe

Verified Recipe

Time: 1480 minutes



  1. active dry yeast
  2. warm water
  3. unbleached all-purpose flour
  4. water
  5. whole wheat flour
  6. cornmeal


  1. starter , stir the yeast into the water and let it stand for 10 minutes , until creamy
  2. add the flour and stir with 100 strokes of a wooden spoon , or w / the paddle of an electric mixer for 1 minute
  3. cover with plastic wrap and let rise until tripled , 6 hours to overnight
  4. dough , stir yeast into the warm water and let it stand for 10 minutes , until creamy
  5. add the room temp water and the starter
  6. stir vigorously or squeeze the mixture between your fingers to break the starter up
  7. stir in the flours , half at a time , until thoroughly mixed
  8. knead dough on floured work surface until firm and resilient , 8 to 10 minutes
  9. place dough in a lightly oiled bowl , cover tightly with plastic wrap , and let rise until doubled , 1 to 1 1 / 2 hours
  10. turn the dough out onto a floured surface , and punch it , then shape it into a large round loaf , or 2 oval loaves
  11. place on cornmeal-sprinkled peel or an oiled baking sheet
  12. dust the top lightly with flour , cover with a lightly dampened towel , and let rise until doubled again , 45 to 60 minutes
  13. preheat oven to 450f
  14. score top of loaf with a sharp knife or razor in a"tic-tac-toe" pattern and slide onto a baking sheet sprinkled with cornmeal
  15. 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
  16. loaf is done when they sound hollow when tapped
  17. cool on a rack

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