Tuscan white bread

Ingredients for 4 servings:

• 150 ml water, lukewarm
• 1 bag(s) of dry yeast
• 150 g flour
• 300 ml water
• 400 g flour
• 1 ½ tsp, leveled salt

Instructions

Working time approx. 40 minutes; Rest time approx. 13 hours; Cooking/baking time approx. 35 minutes; Total time approx. 14 hours 15 minutes

makes 2 small loaves with crispy crust, with pre-dough

For the starter, dissolve the yeast in 150 ml of lukewarm water and let it rest for 5 minutes. Stir in the flour, cover, and let it ferment overnight at room temperature for 12 hours. For the dough, knead the flour, water, salt, and starter in a bowl for 5 minutes. The dough will be very moist, almost runny. Leave the dough in a covered bowl for another 40 minutes. Knead the dough again with floured hands on a well-floured work surface. Add only enough flour to make it easy to handle. Divide the dough into 2 portions, shape into 2 round loaves, and place on oiled baking paper. Cover and let it rest for another 20 minutes. Lightly dust the loaves with flour and bake in an oven preheated to 190 degrees Celsius for about 35 minutes, until the crust is golden brown. If your oven is a bit slow, increase the heat to 230 for the last 5 minutes. It will be very crispy on the outside and nice and soft on the inside. Traditionally, this bread is baked without salt, but I don’t like it without it. (If anyone wants to make it with fresh yeast, please use 30 grams.)