Tuscan Bread – a delicious recipe with boiling water, flour, flour, yeast, olive oil, water. Easy to follow and perfect for any occasion.
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Make the paste 1 or 2 days before making the bread.
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Pour the boiling water over the flour in a mixing bowl and stir vigorously until the flour is hydrated and makes a thick, smooth paste.
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Cool, cover, and leave out overnight at room temperature.
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The next day, make the dough.
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With a large metal spoon, mix together the flour and yeast in a 4-quart mixing bowl (or in the bowl of an electric mixer).
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Add the paste and olive oil.
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Stir together (or mix on low speed with the paddle attachment), adding as much water as it takes to make a soft, supple ball.
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Its okay if the dough is a little sticky because you can add more flour while kneading.
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Sprinkle flour on the counter, transfer the dough to the counter, and knead by hand for about 10 minutes (or mix for 6 to 8 minutes on medium speed with the dough hook; you can let the dough rest after 4 minutes of mixing and resume 5 minutes later to make it easier on your machine).
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The dough should be tacky but not sticky.
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Continue to sprinkle in more flour as needed.
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The dough should pass the windowpane test (page 58) and register 77 to 81F.
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Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil.
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Cover the bowl with plastic wrap.
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Ferment at room temperature for approximately 2 hours.
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If the dough doubles in size prior to that, knead it lightly to degas it (the punch down) and return it to the bowl to continue fermenting until it doubles again or until a total of 2 hours has elapsed.
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Line a sheet pan with baking parchment and lightly sprinkle with cornmeal or semolina flour.
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Gently divide the dough into 2 equal pieces (they should weigh about 18 ounces each), being careful to minimize degassing the dough.
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With a light touch to protect the internal gas, form the dough into boules as shown on page 72.
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If you plan to bake the loaves as rounds, transfer the dough to the prepared sheet pan.
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If you prefer oblong loaves, shape the dough rounds into batards (page 73) after a 15-minute resting period, and then place them on the prepared pan.
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Mist the dough lightly with spray oil and cover loosely with plastic wrap.
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Proof the dough at room temperature for 60 to 90 minutes, or until it nearly doubles in size.
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(You can also retard the dough by placing the covered pan in the refrigerator immediately after shaping and leave overnight.
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The dough should be nearly ready to bake when you pull it out of the refrigerator.
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If not, leave out at room temperature for a couple of hours.)
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Prepare the oven for hearth baking as described on pages 9194, making sure to have a steam pan in place.
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Pour 2 cups of water into the steam pan.
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Preheat the oven to 500F.
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Just prior to baking, mist the loaves with water and dust lightly with bread flour by tapping some through a sieve held over the loaves or by flinging the flour across the surface of the dough.
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Score the breads as shown on page 90.
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Slide the breads directly on to the baking stone, parchment and all, or place the pan on the middle shelf of the oven.
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After 30 seconds, open the door, spray the oven walls with water, and close the door.
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Repeat twice more at 30-second intervals, and then lower the oven setting to 450F and bake for 10 minutes.
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Remove the steam pan 10 minutes after loading the oven (be careful not to splash yourself in case theres any water left), rotate the loaves 180 degrees for even baking, and continue baking for 10 to 20 minutes longer, or until the loaves turn a rich golden color and register over 200F in the center.
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If the crust is getting too dark and the inside has not reached above 200F, place an aluminum foil tent over the loaves and continue baking until the desired temperature is reached.
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Transfer the loaves to a rack and cool for at least 1 hour before slicing or serving.
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Enriched, standard dough; indirect method; commercial yeast
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Day 1: 15 minutes flour paste
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Day 2: 10 to 12 minutes mixing; 3 1/2 hours fermentation, shaping, and proofing; 20 to 50 minutes baking
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A variation of this bread can be made with a biga instead of the flour paste, and comes out nicely as a salt-free Italian or French bread.
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I wouldnt call it true Tuscan bread, though, because it doesnt have that unique flavor brought about by the cooked flour.
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Unlike most hearth breads where we pour 1 cup of water into a steam pan, this bread calls for a pan with 2 cups of water to be preheated along with the oven.
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This extra water ensures a moist oven that yields a better shine on the crust.
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Tuscan Bread %
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(Flour Paste)
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Water: 156%
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Bread flour: 100%
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Total: 256%
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(DOUGH)
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Flour paste: 192%
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Bread flour: 100%
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Instant yeast: 2.3%
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Olive oil: 8.3%
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Water (approx.
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): 33.3%
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Total: 335.9%
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 3/4 cups (14 ounces) boiling water, 2 cups (9 ounces) unbleached bread flour, 2 2/3 cups (12 ounces) unbleached bread flour, 2 1/2 teaspoons (.28 ounce) instant yeast, and more.
Yes, Tuscan Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.