Friday, February 19, 2010

bread: traditional tuscan loaf

I want to try this so bad. I love, love, LOVE making bread, and the more rustic, the better as far as I'm concerned. And there's more bread recipes here.

Traditional Tuscan Loaf
2 cups lukewarm water
3 1/4 cup organic all-purpose flour
1 cup organic whole wheat flour
1 package active dry yeast
1 tbsp organic extra virgin olive oil


1. Using the dough hook tool on a large mixing bowl (you could also do this by hand) combine water, 3/4 cup organic all-purpose flour, 1 cup whole wheat flour, and 1 package dry yeast for 1 minute.

2. Cover the bowl with plastic wrap and allow to rise at room temperature for 8 to 12 hours. The dough will ferment into a bubbly, doughy mixture.

3. Slowly add the remainder of the flour and the olive oil gradually until the dough forms. The dough will be a bit sticky and pretty elastic. This should take about 15 minutes.

4. Coat a large bowl with olive oil and add the dough ball, turning so that the dough is lightly coated with olive oil. Allow to rise for about 2 hours, until it's doubled in size.

5. Punch down the dough and shape into a round loaf by working in a downward movement underneath the bread.

6. Transfer the dough to a greased baking sheet and lightly cover with plastic wrap. Let rise in an oven that's turned off for about 1 1/2 hours.

7. Score the bread in a hatching manner.

8. Place a baking sheet onto the bottom rack of the oven.

9. Preheat the oven to 425 degrees.

10. Place the greased baking sheet holding the dough onto the middle oven rack and fill the empty baking sheet with a cup of very hot water.

11. Bake for about 40 minutes, or until the loaves are golden brown.

12. Allow to cool completely on a rack.

Recipe: The Joy of Cooking

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