Pane Toscano ITALY unsalted Tuscan bread
Pane Toscano should be made with type 0 flour, from soft wheat containing the germ.
- 1 kg flour
- 550 ml water
- 200 g biga
- 30 g sourdough
- 1 tsp honey (optional)
Mix and knead ingredients for at least 20 minutes. Leave to rise covered for an hour. Dough temperature should be 25°C.
Shape into large rectangular loaves with rounded corners between 450 g and 550 g.
Rest for two and a half hours, degas twice, remove to baking tray after last folding.
Preheat oven to 200°C.
Bake for 25 minutes until the crust is dark brown.
The crumb should be ivory-white. There should be a toasted hazelnuts aroma about the bread.