Tuscan White Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 15 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the dough: (pre-dough)
- 150 g flour, durum wheat flour or alternatively 2/3 405 and 1/3 durum wheat semolina
- 1 packet dry yeast
- 150 g water
For the dough:
- 400 g flour, durum wheat flour or alternatively 2/3 405 and 1/3 durum wheat semolina
- 2 teaspoons salt
- 300 ml water
Print Recipe
Pin Recipe Instructions
- For the pre-dough:
- Mix together durum wheat flour, dry yeast and water and leave to ferment covered at room temperature for 12 hours.
- For the dough:
- Mix the durum wheat flour, salt, water and the pre-dough until you get a very moist dough.
- Place the dough on a lightly floured work surface and knead for 10 minutes until it is smooth and elastic. Since the dough is very soft, it may be necessary to use a spatula to work the dough.
- Cover the bowl and let the dough rise for about 30-45 minutes, until it doubles in volume.
- Place the dough on a well floured work surface and knead with floured hands and a dough scraper for 10 minutes, adding just enough flour that the dough is just about to work.
- Carefully divide the dough into 2 portions, form 2 round loaves and place on a baking sheet. Cover and let rise for about 30 minutes until they have doubled in volume.
- Preheat the oven to 240 ° C, put the lightly floured bread in the oven and reduce the temperature to 200 ° C. Bake the loaves for 30 minutes, until the crust is golden brown and it sounds hollow.
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