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Tuscan Bread (Pane Toscano)

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

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This traditional Tuscan bread is as simple as bread can be: it's just yeast, water, and flour mixed together, kneaded, shaped and baked. Why no salt? See "tips," below.

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At a glance

Prep
Bake
Total
Yield
1 large loaf of bread
Nutrition information

Ingredients

Choose your measure:

Sponge

Dough

Instructions

  1. To make the sponge: The night before you want to make bread, combine the 1/4 teaspoon yeast, 2/3 cup warm water, and 1 1/3 cups flour. Cover and let stand at room temperature overnight.
  2. To make the dough: The next day, combine the sponge with the dough ingredients.
  3. Turn the dough onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes.
  4. Place the dough in a well-greased bowl, turning to coat all sides, cover the bowl, and let the dough rise until doubled in bulk, about 1 hour.
  5. Turn the dough onto a lightly floured work surface without punching it down or handling it roughly. Gently form it into a large, round loaf by pulling all the edges underneath, gathering them and squeezing them together, leaving the top smooth.
  6. If you have a pizza baking stone, place the loaf on a sheet of parchment paper; if you're using a pan, sprinkle some cornmeal on the bottom of the pan, and place the loaf on it. Cover with lightly greased plastic wrap, and set the loaf aside to rise until doubled, about 1 hour.
  7. Preheat the oven to 450°F.
  8. Slash the top of the bread in a tic-tac-toe pattern. If you're using a baking stone, use a peel to transfer the loaf, parchment paper and all, to the stone in the oven. Otherwise, put the pan of bread into the oven.
  9. Bake for 15 minutes, misting bread with water from a spray bottle three times during the 15 minutes.
  10. Reduce the oven heat to 400°F. Bake the bread 25 to 30 minutes longer, until it's golden brown and its interior temperature registers about 200°F on a digital thermometer.
  11. Remove the bread from the oven, and cool it on a rack. Enjoy it fresh within a day or so; freeze for longer storage.

Nutrition Information

  • Serving Size 67g
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 140
  • Calories from Fat 5
  • Total Fat 0g
  • Saturated Fat 0g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 0mg
  • Total Carbohydrate 29g
  • Dietary Fiber 1g
  • Sugars 0g
  • Protein 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.