A freshly baked Pane Toscano on a rustic wooden table, featuring a golden, rustic crust with a slightly flour-dusted surface. A few slices are cut to reveal the soft, airy interior with an open crumb structure. The loaf rests on a wooden cutting board, with scattered flour, a serrated bread knife, and a small dish of olive oil nearby. Soft natural lighting enhances the warm, inviting tones.

Pane Tuscana

You need to start this the day before.
Portions:1 loaf
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Ingrediënten

  • 500 g Italian tipo 00 flour plus extra for dusting
  • 15 g yeast
  • 250 ml water
  • 60 ml olive oil

Instructies

  • Put half the flour, all the yeast and 150 ml/1⁄4 pint of the water into a bowl and mix until you have a thick batter consistency.
  • Leave to rise for 9 hours or overnight.
  • Mix in the remaining flour and water and the olive oil and knead for 5 minutes.
  • Leave in the bowl to rise for 1 hour.
  • Line a baking tray.
  • Tip the dough out onto a lightly floured surface and shape into a ball.
  • Rub flour all over the ball so it is covered, then make several slashes randomly all over the loaf.
  • Leave to rise on the baking tray for 1 hour.
  • Preheat the oven to 220°C/425°F/gas mark 7.
  • Bake the loaf for 30 minutes, then leave to cool slightly and serve warm.
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Recipe Category Bread
Country European / Italian
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