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Pane Toscano is one of Italy's most distinctive regional breads — famously made without salt, giving it a mild, slightly bland flavor that makes it the ideal companion for the bold, salty flavors of Tuscan cuisine. Without salt to inhibit fermentation, the yeast develops more freely, creating an open, chewy crumb and a beautiful rustic crust. It is the bread of choice for ribollita, panzanella, and crostini, soaking up sauces and dressings without competing with them. Its profound simplicity is its greatest strength.
Prep
20 min
Cook
40 min
Total
60 min
Servings
4 srv
Difficulty
Medium
Calories
215 kcal
Per serving
Dissolve the yeast in 100 ml of the warm water with a pinch of sugar. Let sit 10 minutes until bubbly.
Place the bread flour in a large bowl. Add the yeast mixture and remaining warm water.
Mix into a rough dough, then turn out onto a floured surface and knead for 10 minutes until smooth and elastic.
Shape into a ball, place in a lightly oiled bowl, cover, and rise for 1.5-2 hours until doubled in size.
Knock back the dough and shape into a rustic oval loaf. Place on a parchment-lined baking sheet and cover.
Let rise for another 45 minutes. Preheat oven to 220°C (430°F) with a baking stone or heavy tray inside.
Score the top with a sharp knife and bake for 35-40 minutes until the crust is deep golden and the loaf sounds hollow when tapped underneath.
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