Ingredients for Dark Tuscan Bread Pane Toscano Scuro
- 1 teaspoon Active Dry Yeast
- 1 2/3 cups Warm Water
- 3 cups Unbleached All Purpose Flour
- 1 2/3 cups Water
- 1 1/2 cups Whole Wheat Flour
- 2 tablespoons Cornmeal (for dusting)
- 1 cup Sourdough Starter (if using)
- 1 tablespoon Vital Wheat Gluten
- 1 teaspoon Olive Oil (for oiling bowl)
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How to Make Dark Tuscan Bread Pane Toscano Scuro
- In a large bowl, combine the water and yeast. Let stand for 5 minutes until foamy.
- Add the sourdough starter (if using) and mix well.
- In a separate bowl, whisk together the flour, whole wheat flour, and vital wheat gluten.
- Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 2-3 hours, or until doubled in size.
- Preheat oven to 450°F (232°C). Place a baking stone or Dutch oven inside to preheat.
- Gently shape the dough into a round loaf.
- Carefully place the dough into the preheated Dutch oven or onto the baking stone.
- Bake for 45-50 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200°F (93°C).
- Remove from the oven and let cool completely on a wire rack before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
4g
Fat
4g
Carbs
80g
