Pan Toscana

Cook Time 2 hours
Total Time 2 hours
Course Bread
Cuisine Italian
Servings 1 breads


First fermentation

  • 20 g Gist
  • 1 tblsp Bloem
  • 60 ml water

Second fermentation

  • 625 g Bloem
  • 250 ml water
  • 1 pinch Zout


First fermentation

  • Dissolve the yeast in lukewarm water. Add the flour and let it rise.

Second fermentaion

  • Place the flour on a board, make a hole in the middle and add the fermented mixture and gradually the remaining lukewarm water from the 2nd fermentation. Carefully mix in the flour and knead for 5-10 minutes until smooth. Wrap the ball in a floured cloth and let it rise for 1 hour. Carefully remove the cloth, place the dough on a floured baking tray and bake the bread in a preheated oven at 180 degrees for approx. 50 minutes.
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