Ingredients
Instructions
- Activate the yeast:In a small bowl, mix yeast with lukewarm water (and sugar if using). Let it sit for 5–10 minutes until foamy.
- Dough:In a large bowl, combine flour and yeast mixture. Mix until a sticky dough forms.
- Knead:Turn the dough onto a floured surface and knead for 10–12 minutes until smooth and elastic.
- First rise:Place dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let rise in a warm place for 2–3 hours, until doubled in size.
- Shape the loaf:Punch down the dough, shape into a round or oval loaf, and place on a lightly floured baking sheet. Cover and let rise for another 1–2 hours.
- Preheat oven:Preheat to 220°C (430°F). Place a small oven-safe dish of water at the bottom to create steam — this helps form a crisp crust.
- Bake:Bake for 35–40 minutes, until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
- Cool:Let the bread cool completely on a wire rack before slicing.
Notes
No Salt is Traditional: Don’t add salt — it’s what gives Pane Toscano its authentic Tuscan flavor. The mildness balances rich, salty accompaniments like prosciutto or pecorino cheese.
Use Strong Bread Flour: High-protein flour helps create a light, airy crumb while supporting the chewy crust.
Be Patient with Rising: Slow fermentation brings out natural sweetness and enhances flavor. If your kitchen is cool, allow extra time for the dough to double in size.
Kneading Matters: Knead until smooth and elastic. Proper gluten development is key to a soft interior and sturdy structure.
Create Steam for a Crunchy Crust: Place a small oven-safe dish with water in the oven during baking to mimic traditional Tuscan ovens.
Check for Doneness: The loaf is ready when golden brown and sounds hollow when tapped on the bottom.