Legendary Dishes | Pane Toscano (unsalted Tuscan bread)

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.