Pane bianco

White country-style bread

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Preparation info

  • Makes

    1

    large , loaves
    • Difficulty

      Medium

Appears in

Twelve

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).

Ingredients

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

Method

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