John Myers
Ingredients for 1 servings:
- 500 ml water
- 500 g spelt or wheat, finely ground
- 1 cube of yeast
- 500 g flour (whole wheat flour)
Instructions
Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes
In a flour well, mix a little water and flour. Add yeast dissolved in lukewarm water to the flour. Gradually stir in the remaining water. Knead everything until the dough is no longer sticky. Cover the loaf and let it rise for 1 hour, knead thoroughly, and let it rise again until the surface cracks. Bake in an oven at 200°C for 45 minutes and let it cool for 2 hours. Authentic Tuscan bread has a crispy crust and, underneath, a firm, yet fluffy, blistered loaf. It is not pure white, as it is made from natural spelt or durum wheat semolina. As in the past, it is baked over time on stone in a wood-fired oven right next to the embers. Since the Middle Ages, this aromatic Tuscan bread has been unsalted. Back then, to save precious salt, today it is done out of conviction. This way, the flavor of the savory pastas and sauces with which it is served remains unaffected. The bread tastes delicious lightly toasted, drizzled with olive oil, and sprinkled with salt and pepper. It’s also delicious with cheese. Stale bread serves as the basis for traditional Tuscan bread soups.
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