Tuscan Bread

This Tuscan style bread is made with a straight mix method. No need to activate the yeast or make a sponge prior to making this bread. Once baked, the loaf has a deep golden brown crust that softens as it rests and a chewy, moderately dense texture. I personally love using this bread for bruschetta or for my toast the morning after baking. The recipe is adapted from the King Arthur Flour recipe collection.

Tuscan Bread

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Course Bread

Ingredients

  

• 2 teaspoons yeast dry active
• 1 teaspoon basil dried
• 1 teaspoon thyme dried
• 1 teaspoon oregano dried
• 1 teaspoon fennel seed ground
• 1 teaspoon sea salt
• 1.5 cups water warm (12 ounces)
• 3.25 cups flour* unbleached bread (13 7/8 ounces)
• 2 teaspoons olive oil

Notes

Combine all the ingredients in a large mixing bowl. Knead by hand until incorporated and form the dough into a ball. *Note: If the dough is too soft, knead in more flour until the dough comes together and is the desired consistency.

Cover the dough with olive oil. Cover the bowl with a damp cloth and set aside for 1 hour and almost double in size.

Punch down the dough and then form into a football shaped loaf. Place on a floured pizza peel and let rest for 15 minutes. Score the top of the loaf and place in your Forno Bravo oven.

The hearth should be about 350-375 degrees and the over all oven 450-500. Place loaf in the oven and bake for about 35 – 45 minutes. The loaf is done at 190 degrees internally.

Remove from oven, let cool, slice and enjoy.

Until next week, feast well.
Chef Bart

Keyword flatbread, bread, rolls