Dark Tuscan Bread Pane Toscano Scuro Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PAPPA AL POMODORO (TUSCAN BREAD SOUP)



Pappa Al Pomodoro (Tuscan Bread Soup) image

I made Dark Tuscan Bread (Pane Toscano Scuro) Recipe #85123 , and I needed a recipe to use up the stale bits. I made this soup and it was lovely and such a handy way to use up stale bread! Just thinking about it is making my mouth water. You can use any bread you like, but a tuscan bread is the best.

Provided by Cynna

Categories     European

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

3 tablespoons extra virgin olive oil
3 garlic cloves, crushed
1/2 teaspoon red pepper flakes, crushed
1 (12 ounce) can whole tomatoes
salt and black pepper
1/4 cup water
1/3 loaf bread, day old Tuscan
20 fresh basil leaves, torn

Steps:

  • In a medium pot over medium-high heat, add olive oil and crushed garlic.
  • When the garlic flavors infuse oil, add the red pepper flakes being careful not to burn them.
  • Add the whole can of tomatoes into the pot, then using a spatula cut the tomatoes into chunks.
  • Add salt and ground black pepper, to taste.
  • (Remember, bread chunks will be added to this so make it a bit saltier then you would like it to be.)
  • Add water and stir.
  • With your hands, pull the bread into bite-sized chunks, then add them to the pot.
  • "Toss" (do not stir) bread chunks in to the soup.
  • Add basil leaves.
  • Serve hot and enjoy!

Nutrition Facts : Calories 398.7, Fat 22.9, SaturatedFat 3.4, Sodium 464.8, Carbohydrate 42.9, Fiber 4.2, Sugar 7.8, Protein 7.2

TUSCAN BREAD



Tuscan Bread image

A technique that is unique to this bread is the use of a cooked flour paste, made the day before. The gelatinized starches release flavors, giving this bread a distinct quality.

Categories     Bread     Bake     Steam

Yield Makes 2 (1-pound) loaves

Number Of Ingredients 18

Flour paste (by volume):
1 3/4 cups (14 ounces) boiling water
2 cups (9 ounces) unbleached bread flour
Dough (by volume):
2 2/3 cups (12 ounces) unbleached bread flour
2 1/2 teaspoons (.28 ounce) instant yeast
2 tablespoons (1 ounce) olive oil
About 1/2 cup (4 ounces) water, at room temperature
Semolina flour or cornmeal for dusting
Flour paste (by baker's percentage, total 156%):
Water: 156%
Bread flour: 100%
Dough (by baker's percentage, total 334.9%):
Flour paste: 192%
Bread flour: 100%
Instant yeast: 2.3%
Olive oil: 8.3%
Water (approx.): 33.3%

Steps:

  • Make the paste 1 or 2 days before making the bread. Pour the boiling water over the flour in a mixing bowl and stir vigorously until the flour is hydrated and makes a thick, smooth paste. Cool, cover, and leave out overnight at room temperature.
  • The next day, make the dough. With a large metal spoon, mix together the flour and yeast in a 4-quart mixing bowl (or in the bowl of an electric mixer). Add the paste and olive oil. Stir together (or mix on low speed with the paddle attachment), adding as much water as it takes to make a soft, supple ball. It's okay if the dough is a little sticky because you can add more flour while kneading.
  • Sprinkle flour on the counter, transfer the dough to the counter, and knead by hand for about 10 minutes (or mix for 6 to 8 minutes on medium speed with the dough hook; you can let the dough rest after 4 minutes of mixing and resume 5 minutes later to make it easier on your machine). The dough should be tacky but not sticky. Continue to sprinkle in more flour as needed. The dough should pass the windowpane test and register 77° to 81°F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
  • Ferment at room temperature for approximately 2 hours. If the dough doubles in size prior to that, knead it lightly to degas it (the "punch down") and return it to the bowl to continue fermenting until it doubles again or until a total of 2 hours has elapsed.
  • Line a sheet pan with baking parchment and lightly sprinkle with cornmeal or semolina flour. Gently divide the dough into 2 equal pieces (they should weigh about 18 ounces each), being careful to minimize degassing the dough. With a light touch to protect the internal gas, form the dough into boules. If you plan to bake the loaves as rounds, transfer the dough to the prepared sheet pan. If you prefer oblong loaves, shape the dough rounds into bâtards after a 15-minute resting period, and then place them on the prepared pan. Mist the dough lightly with spray oil and cover loosely with plastic wrap.
  • Proof the dough at room temperature for 60 to 90 minutes, or until it nearly doubles in size. (You can also retard the dough by placing the covered pan in the refrigerator immediately after shaping and leave overnight. The dough should be nearly ready to bake when you pull it out of the refrigerator. If not, leave out at room temperature for a couple of hours.)
  • Prepare the oven for hearth baking, making sure to have a steam pan in place. Pour 2 cups of water into the steam pan. Preheat the oven to 500°F. Just prior to baking, mist the loaves with water and dust lightly with bread flour by tapping some through a sieve held over the loaves or by flinging the flour across the surface of the dough. Score the breads as desired.
  • Slide the breads directly on to the baking stone, parchment and all, or place the pan on the middle shelf of the oven. After 30 seconds, open the door, spray the oven walls with water, and close the door. Repeat twice more at 30-second intervals, and then lower the oven setting to 450°F and bake for 10 minutes. Remove the steam pan 10 minutes after loading the oven (be careful not to splash yourself in case there's any water left), rotate the loaves 180 degrees for even baking, and continue baking for 10 to 20 minutes longer, or until the loaves turn a rich golden color and register over 200°F in the center. If the crust is getting too dark and the inside has not reached above 200°F, place an aluminum foil tent over the loaves and continue baking until the desired temperature is reached.
  • Transfer the loaves to a rack and cool for at least 1 hour before slicing or serving.
  • Note: A variation of this bread can be made with a biga instead of the flour paste, and comes out nicely as a salt-free Italian or French bread. I wouldn't call it true Tuscan bread, though, because it doesn't have that unique flavor brought about by the cooked flour. Unlike most hearth breads where we pour 1 cup of water into a steam pan, this bread calls for a pan with 2 cups of water to be preheated along with the oven. This extra water ensures a moist oven that yields a better shine on the crust.

DARK TUSCAN BREAD (PANE TOSCANO SCURO)



Dark Tuscan Bread (Pane Toscano Scuro) image

This is a common variation of the traditional saltless Tuscan bread. If it gets stale, which it will quickly, use it for panzananella, pappa al pomodoro, or croutons.

Provided by khah3765

Categories     Yeast Breads

Time P1DT40m

Yield 2 large ruota (wheel)

Number Of Ingredients 9

1 teaspoon active dry yeast (6 g)
2/3 cup warm water
1 1/3 cups unbleached all-purpose flour (175 g)
1 1/4 teaspoons active dry yeast (9 g)
1/3 cup warm water
1 cup water, room temp
1/4 cup unbleached all-purpose flour (30 g)
3 3/4 cups stone-ground whole wheat flour (475 g)
cornmeal

Steps:

  • STARTER, stir the yeast into the water and let it stand for 10 minutes, until creamy.
  • Add the flour and stir with 100 strokes of a wooden spoon, or w/ the paddle of an electric mixer for 1 minute (I recommend the latter unless your arms look like Popeyes).
  • Cover with plastic wrap and let rise until tripled, 6 hours to overnight.
  • DOUGH, stir yeast into the warm water and let it stand for 10 minutes, until creamy.
  • Add the room temp water and the starter.
  • Stir vigorously or squeeze the mixture between your fingers to break the starter up.
  • Stir in the flours, half at a time, until thoroughly mixed.
  • Knead dough on floured work surface until firm and resilient, 8 to 10 minutes.
  • Place dough in a lightly oiled bowl, cover tightly with plastic wrap, and let rise until doubled, 1 to 1 1/2 hours.
  • Turn the dough out onto a floured surface, and punch it, then shape it into a large round loaf, or 2 oval loaves.
  • Place on cornmeal-sprinkled peel or an oiled baking sheet.
  • Dust the top (s) lightly with flour, cover with a lightly dampened towel, and let rise until doubled again, 45 to 60 minutes.
  • Preheat oven to 450F.
  • Score top of loaf (ves) with a sharp knife or razor in a"tic-tac-toe" pattern and slide onto a baking sheet sprinkled with cornmeal.
  • 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.
  • Loaf is done when they sound hollow when tapped.
  • Cool on a rack.

Nutrition Facts : Calories 1136.2, Fat 5.4, SaturatedFat 0.9, Sodium 20.2, Carbohydrate 240.5, Fiber 31.1, Sugar 1.2, Protein 42.8

More about "dark tuscan bread pane toscano scuro recipes"

TUSCAN BREAD {PANE TOSCANO} - ITALIAN RECIPE BOOK
tuscan-bread-pane-toscano-italian-recipe-book image
2018-05-21  · Transfer the loaf on a baking sheet lined with parchment paper. Score the loaf with a blade or a sharp knife and cover it with a linen towel to rise for the last time for about 30-40 minutes. Preheat the oven to 450F. Bake the bread …
From italianrecipebook.com
Category Bread
Total Time 45 mins
Estimated Reading Time 3 mins
  • Dissolve yeast in lukewarm water. Add flour and knead into a ball. Place in a bowl, cover with a plastic wrap and linen towel and let sit overnight.
See details »


PANE TOSCANO (TUSCAN BREAD) - ALL ROADS LEAD TO THE KITCHEN
pane-toscano-tuscan-bread-all-roads-lead-to-the-kitchen image
Honest to goodness, real, UNsalted Tuscan Bread (or Pane Toscano). Pane Toscano is a particularly large roundish loaf of bread that is traditionally cooked in the wood …
From allroadsleadtothe.kitchen
Estimated Reading Time 6 mins
See details »


TUSCAN BREAD (PANE TOSCANO) | KING ARTHUR BAKING
tuscan-bread-pane-toscano-king-arthur-baking image
Preheat the oven to 450°F. Slash the top of the bread in a tic-tac-toe pattern. If you're using a baking stone, use a peel to transfer the loaf, parchment paper and all, to the stone in the oven. Otherwise, put the pan of bread into the oven. Bake for 15 minutes, misting bread …
From kingarthurbaking.com
4.7/5 (31)
Total Time 11 hrs 35 mins
Servings 1
Calories 140 per serving
See details »


PANE TOSCANO: THE BEST HOMEMADE BREAD IS MISSING A KEY ...
pane-toscano-the-best-homemade-bread-is-missing-a-key image
2018-04-29  · Instructions. Combine the biga, water, and 30 grams of the flour in a deep bowl. Stir until it forms a scraggly-looking dough. Sprinkle 20 grams of flour on a …
From injennieskitchen.com
Estimated Reading Time 6 mins
See details »


AUTHENTIC TUSCAN BREAD RECIPE:BEST ITALIAN BREAD RECIPE ...
authentic-tuscan-bread-recipebest-italian-bread image
A Story about Tuscan Bread. The tradition of eating bread without adding salt in the dough, as opposed to the common use of making salty bread in other regions of Italy (all apart from Umbria), dates back to very ancient times. There are quite many possible reasons on why Tuscan Bread, pane toscano…
From tuscanychic.com
See details »


DARK TUSCAN BREAD (PANE TOSCANO SCURO) RECIPE - FOOD.COM ...
dark-tuscan-bread-pane-toscano-scuro-recipe-foodcom image
Sep 15, 2013 - This is a common variation of the traditional saltless Tuscan bread. If it gets stale, which it will quickly, use it for panzananella, pappa al pomodoro, or croutons.
From pinterest.com
See details »


HOMEMADE TUSCAN BREAD RECIPE:BEST ITALIAN BREAD RECIPE ...
homemade-tuscan-bread-recipebest-italian-bread image
1000 gr (=2.205 pounds= 7 cups) of soft flour (type 0) 700 ml (=2.959 pounds= 3 cups) of warm water. a pinch of salt. 6 spoons (50 gr) (=0.110 pounds) of extra virgin olive oil. 2 teaspoons of sugar (10 gr) to help leavening. 14 gr of powder yeast (=4 1/2 teaspoons dry yeast) or 25 gr of brewer’s yeast.
From tuscanychic.com
See details »


PANE TOSCANO SCURO - BAKE THIS DAY OUR DAILY BREAD
2013-12-10  · Pane Toscano Scuro. Adapted from The Italian Baker. Sponge Ingredients: 1 1/3 cup flour. ½ cup starter. 1 cup water. Final Dough Ingredients: 1 cup white flour. 3 ¼ cups whole wheat flour. 1 cup water. 1 cup starter. All of the sponge. NO SALT. Method: In a bowl, combine the sponge ingredients. Cover and let rest for about 8 hours or overnight.
From bakethisday.com
Reviews 2
Estimated Reading Time 4 mins
See details »


PANE TOSCANO (TUSCAN BREAD) - RECIPE | TASTYCRAZE.COM
2017-01-23  · Pour boiling water over the flour. Stir so you get a very sticky dough. Let it cool, cover with foil and leave overnight. 2. For the main dough, mix the flour for it, the yeast, make a well and pour in the dough from the fermentation. Add the olive oil and a little of the water at a time until you run out. Knead a very sticky dough with 1 hand.
From tastycraze.com
5/5 (1)
Category Bread
Cuisine Italian Cuisine
Total Time 1 hr 5 mins
See details »


WORLD BEST ITALIAN FOOD RECIPES: DARK TUSCAN BREAD (PANE ...
Dark Tuscan Bread (pane Toscano Scuro) Total Time: 24 hrs 40 mins Preparation Time: 40 mins Cook Time: 24 hrs Ingredients. 1 teaspoon active dry yeast (6 g) 2/3 cup warm water ; 1 1/3 cups unbleached all-purpose flour (175 g) 1 1/4 teaspoons active dry yeast (9 g) 1/3 cup warm water ; 1 cup water, room temp ; 1/4 cup unbleached all-purpose flour (30 g) 3 3/4 cups stone-ground whole wheat flour ...
From worldbestitaliarecipes.blogspot.com
See details »


DARK TUSCAN BREAD PANE TOSCANO SCURO RECIPE - WEBETUTORIAL
Dark tuscan bread pane toscano scuro is the best recipe for foodies. It will take approx 1480 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make dark tuscan bread pane toscano scuro at your home.. The ingredients or substance mixture for dark tuscan bread pane toscano scuro recipe that are useful to cook such type of recipes are:
From webetutorial.com
See details »


TUSCAN BREAD / <I>PANE TOSCANO</I> - CIAO ITALIA
Tuscan Bread Pane Toscano. Makes 1 Large Loaf Bread has always had historical and symbolic, as well as practical, meaning for mankind. Somewhere in antiquity the idea of making food from grain and water took hold and literally changed the way in which people interacted with one another. Human suffering, wars, and the course of history have been determined by whether or not there was bread to ...
From ciaoitalia.com
See details »


DARK TUSCAN BREAD (PANE TOSCANO SCURO) RECIPE - FOOD.COM ...
Mar 18, 2017 - This is a common variation of the traditional saltless Tuscan bread. If it gets stale, which it will quickly, use it for panzananella, pappa al pomodoro, or croutons.
From pinterest.com
See details »


10 MOST POPULAR TUSCAN BREADS - TASTEATLAS
2021-01-13  · Traditionally made since the Middle Ages, pane Toscano or pane sciocco is a variety of bread commonly found in the central Italian regions of Tuscany, Umbria, and the Marches. Back then, to show their displeasure with the imposed regulations and high taxes on salt, the Tuscans started baking their bread without salt, hence the name pane sciocco (lit. tasteless bread).
From tasteatlas.com
See details »


DARK TUSCAN BREAD (PANE TOSCANO SCURO) RECIPE
Dark Tuscan Bread (Pane Toscano Scuro) flour, yeast Ingredients Starter1 teaspoon active dry yeast (6 g) 2/3 cup warm water 1 1/3 cups unbleached all-purpose flour (175 g) Dough1 1/4 teaspoons active dry yeast (9 g) 1/3 cup warm water 1 cup water, room temp 1/4 cup unbleached all-purpose flour (30 g) 3 3/4 cups stone-ground whole wheat flour (475 g) cornmeal Directions. STARTER, stir the yeast ...
From recipenode.com
See details »


DARK TUSCAN BREAD (PANE TOSCANO SCURO) RECIPE | EAT YOUR BOOKS
Save this Dark Tuscan bread (Pane Toscano scuro) recipe and more from The Italian Baker, Revised Edition: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies to your own online collection at EatYourBooks.com
From eatyourbooks.com
See details »


PANE TOSCANO SCURO | TUSCAN RECIPES, WHEAT BREAD RECIPE, BREAD
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com.au
See details »


RECIPE INDEX – WILD YEAST
Pane Toscano Scuro (Dark Tuscan Bread) Pear Buckwheat Bread; Peppercorn Potato Sourdough Bagels; Pesto Fans; Pumpkin Anise Sourdough Bagels; Pumpkin Seed Bread ; Red Wine Loaf with Pine Nuts and Figs; Roasted Garlic and Rosemary Sourdough; Roasted Potato Sourdough; Rosemary - Cornmeal Grissini; Rye and Whole Wheat Sourdough; Saffron Challah; Saltless Tuscan Bread; Seed …
From wildyeastblog.com
See details »


TUSCAN BREAD - WHAT'S SO SPECIAL ABOUT IT? - LOVE FROM TUSCANY
Dishes with ‘pane toscano’ In vegetable soups like pappa al pomodoro, ribollita (Tuscan kale soup), acquacotta, stale bread is used to give substance to the dish. In the traditional fish soup cacciucco, the bread is toasted and rubbed with garlic to enhance the flavours. There’s one recipe that has bread as the main ingredient. The lovely ...
From lovefromtuscany.com
See details »


PANE TOSCANO- TFRECIPES
DARK TUSCAN BREAD (PANE TOSCANO SCURO) This is a common variation of the traditional saltless Tuscan bread. If it gets stale, which it will quickly, use it for panzananella, pappa al pomodoro, or croutons. Recipe From food.com. Provided by khah3765. Categories Yeast Breads. Time P1DT40m. Yield 2 large ruota (wheel) Number Of Ingredients 9. Ingredients; Nutrition; 1 teaspoon active dry …
From tfrecipes.com
See details »


Related Search