HOME-MADE BREAD: This is a relatively simple recipe to use to make a delicious bread that's popular in the Tuscany region of Italy.

TUSCAN BREAD

 

 

sponge: 

    2 tbsp. active dry yeast                                           

    ½ cup all purpose flour

    ½ cup warm water   + 1 tsp. sugar

the dough:

    5 cups all purpose flour                                          

    1 cup whole-wheat flour

    2 tbsp. olive oil                                                       

    2 tsp. salt

    2 cups warm water                                                  

cornmeal for dusting

egg wash

 

 

 

To make the sponge: Proof yeast with warm water and sugar for 10 minutes. Stir down and let stand 5 minutes more. Add yeast water into flour and mix well. Allow starter to sit for at least 3 to 4 hours at room temperature.

 

To make dough: Put the sponge, 4 ½ cups all purpose flour, whole-wheat flour and salt in the mixing bowl of standing mixer with dough hook attached. Turn machine to Speed 2 to start mixing. Add in 2 cups of warm water and olive oil, continue kneading, adding ½ cup or more of flour and knead until dough clings to hook and cleans sides of bowl. Knead dough for 2 minutes more.

 

Transfer dough to oiled bowl, turning over to oil surface. Cover bowl with tea towel and let rise in a warm place for 1 to 1½ hours or until double in bulk.

 

Punch out dough and turn out onto floured surface. Divide dough into 2 portions. Cover with towel and let rest for 25 minutes.

 

Shape each portion into a round or oval loaf and place on a greased baking sheet. Brush with egg wash and sprinkle with cornmeal.  Cover with towel and let rise in a warm place, until double in bulk.

 

Preheat oven to 425 degrees F. Just before baking, use a very sharp razor to make ½-inch slashes on top of each loaf.  Bake 40 minutes or until done.