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Wood Fired Recipes Community Cookbook

Tuscan Bread

May 26, 2015Posted by Chef BartPrint

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This Tuscan style bread is made with a straight mix method. No need to activate the yeast or make a sponge prior to making this bread. Once baked, the loaf has a deep golden brown crust that softens as it rests and a chewy, moderately dense texture. I personally love using this bread for bruschetta or for my toast the morning after baking. The recipe is adapted from the King Arthur Flour recipe collection.

Tuscan Bread

Course Bread

Ingredients
  

  • 2 teaspoons yeast dry active
  • 1 teaspoon basil dried
  • 1 teaspoon thyme dried
  • 1 teaspoon oregano dried
  • 1 teaspoon fennel seed ground
  • 1 teaspoon sea salt
  • 1.5 cups water warm (12 ounces)
  • 3.25 cups flour unbleached bread (13 7/8 ounces)
  • 2 teaspoons olive oil

Notes

Combine all the ingredients in a large mixing bowl. Kneed by hand until incorporated and form the dough into a ball. Cover the dough with olive oil. Cover the bowl with a damp cloth and set aside for 1 hour and almost double in size.
Punch down the dough and then form into a football shaped loaf. Place on a floured pizza peel and let rest for 15 minutes. Score the top of the loaf and place in your Forno Bravo oven.
The hearth should be about 350-375 degrees and the over all oven 450-500. Place loaf in the oven and bake for about 35 – 45 minutes. The loaf is done at 190 degrees internally.
Remove from oven, let cool, slice and enjoy.
Until next week, feast well.
Chef Bart
Keyword flatbread, bread, rolls

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