Tuscan 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. Knead by hand until incorporated and form the dough into a ball. *Note: If the dough is too soft, knead in more flour until the dough comes together and is the desired consistency.
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
Chef Bart