"Pane Tuscana"
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Tuscan Bread

Author: adapted from Paul Hollywood's 100 Great Breads, page 68

Ingredients

  • 500 g 00 flour divided, plus extra for dusting
  • 15 g yeast
  • 250 mls water divided
  • 60 mls olive oil

Instructions

  • Place 250g of the flour, the yeast and 150mls of the water into a bowl
  • Mix until a thick dough has formed
  • Cover with a damp cloth and leave to prove overnight (min 9 hours)
  • Add the rest of the flour, water and olive oil and knead for 5 minutes
  • Cover with a damp cloth and leave to prove for an hour
  • Prepare a baking tray
  • Lightly dust your worktop with flour and place the dough onto the flour
  • Shape into a ball, covering the entire surface with flour
  • Using a sharp knife, slash the dough in several places
  • Place onto your baking tray and cover with lightly oiled clingfilm and leave to prove for an hour
  • Preheat the oven to 220° Celsius
  • Bake for 30 minutes and leave to cool before serving warm