Directions: |
Directions:1. Add the yeast together with the warm water; Note that the water has to be just lightly warm.
2. Add the flour to the water with the yeast in it little by little, then add all other ingredients. Select the Dough cycle; after kneading, allow to rise for two hours.
3. Once the dough is raised (it should double its volume), you have to work it all again by using some flour. Knead for a few minutes, then form a mound. Place in an oiled dutch oven with parchment paper. Cover with a damp cloth or oiled plastic wrap and let rest in a warm place for another hour.
4. Preheat the oven to 450.. Without a lid, pop it in the oven and cook it at 230 °C (Celsius corresponding to 450 °F Fahrenheit) for about 25 minutes, and then for other 25 minutes at 200 °C (390 °F), until your bread gets of a brownish color, or according to your preferences.
If you are going to make bread at home, never be in a hurry! It takes at least three hours in all to make the bread rise properly.
The main feature of Tuscan bread, besides its lack/low amount of salt, is that it has to be particularly soft inside. This requires long rising times. To have a great Tuscan bread soft inside, you need to let the dough very soft, even mushy, this is the reason why the quantity of water is more in comparison to other bread recipes.
How to have a crisp and crumbly crust? Once bread is cooked, turn off the oven and leave bread inside it for another 10 minutes so to get a crisper crust. Remove and let cool. A further tip to have a crusty bread is to put a little pan full of water in the oven and leave it there in the first cooking stage (20 minutes).
Homemade bread keeps well also for some days, it may be a good idea to warm it up in the oven just before eating it. 🙂 |
