in Italy

Tuscan bread

updated

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Ingredients for 1 servings:

  • 320 ml water, boiling
  • 120 g durum wheat semolina
  • 440 g pre-dough
  • 440 g wheat flour
  • 20 g yeast
  • 23 g vegetable oil
  • 16 g salt
  • 225 ml water

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours

For the starter dough, pour boiling water over the semolina, stir thoroughly, and let it cool until lukewarm. Knead the starter dough with the remaining ingredients until you have a smooth dough. The amount of water may vary slightly, so it’s best to use less water initially. Cover and let it rest in a warm place for 30 minutes. Then shape it into a loaf, place it on a baking tray lined with baking paper, and let it rise in a warm place for 1 hour, covered with a kitchen towel. Bake in an oven preheated to 230°C (fan oven) on the middle shelf, reducing the temperature to 200°C (400°F) for 25-35 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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