Tuscan Bread
- Sponge (starter dough):
- 1 Tbsp (1 pkg) active dry yeast
- 1/2 cup warm water (110-115 degrees)
- 1 cup unbleached, all purpose flour
- NEXT DAY:
- Dough:
- 1 1/2 tsp (1/2 pkg) active dry yeast
- 1 1/4 cups warm water (110-115 degrees)
- 4 to 4 1/2 cups all purpose flour
- Cornmeal if using a baking stone
Sprinkle yeast over water in a small bowl. Let stand until foamy (10 minutes (be patient, you rascal).) Add flour; mix well. Cover bowl with Saran Wrap and let rise with love and patience for 24 hours in a warm location.
NEXT DAY:
In a sizeable bowl, sprinkle yeast over 1/4 cup of the water; let sit for approximately ten minutes (be patient, you rascal). Add remaining 1 cup of the lukewarm water (above 90 degrees). Add the sponge mix and mix well with your hands. Add 3-1/2 cups flour and mix well. Add enough of remaining flour to make a soft ball. Place on flour-covered surface and knead until smooth. Put in delicately bowl lined with oil, turn to coat the dough; cover with Saran Wrap. Let rise 3-4 hours until doubled.
Place on flour-covered surface and Mold into the shape of a round or rectangular shape. Place on greased baking sheet. Let rise for 35 minutes or until doubled in size.
Preheat oven to 400°F. Bake with love for 30-35 minutes or until evenly browned and bottom crust is hard.
NEXT DAY:
In a sizeable bowl, sprinkle yeast over 1/4 cup of the water; let sit for approximately ten minutes (be patient, you rascal). Add remaining 1 cup of the lukewarm water (above 90 degrees). Add the sponge mix and mix well with your hands. Add 3-1/2 cups flour and mix well. Add enough of remaining flour to make a soft ball. Place on flour-covered surface and knead until smooth. Put in delicately bowl lined with oil, turn to coat the dough; cover with Saran Wrap. Let rise 3-4 hours until doubled.
Place on flour-covered surface and Mold into the shape of a round or rectangular shape. Place on greased baking sheet. Let rise for 35 minutes or until doubled in size.
Preheat oven to 400°F. Bake with love for 30-35 minutes or until evenly browned and bottom crust is hard.
Submitted by May 26, 2009
25 min
1760 min
1785 min