Pane bianco

White country-style bread


Preparation info

  • Makes


    large , loaves
    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

A typical loaf of Tuscan bread has a good crust, is rough-textured and unsalted (it is said to balance the saltiness of Tuscan prosciutto and other cold meats).


  • 25 g (1 oz) fresh yeast
  • a pinch of sugar
  • <


Put the yeast into a bowl with the pinch of sugar. Stir in the water and leave it to activate. Put the flour in a large, wide bowl, or onto a work surface. Add the yeast, a pinch of salt and the oil, and mix in to incorporate well. Knead the dough for about 10 minutes, until you have a smooth, compact, elastic ball. Add a little more flour or water if necessary. Put the dough into a lightly flo