|Pane Basso (Tuscan Country Bread)|
Difficulty Level: Easy
Recipe Id: BREAD1000
Pane Basso (Tuscan Country Bread)
- 2 oz fresh yeast
- 500 ml warm water
- 2 lb strong white flour
"Strong white flour" is a UK term for all-purpose flour. Use bread flour if you can get it, preferably unbleached.
- Dissolve the yeast in 150 ml of the warm water in a small bowl.
- Sift in enough of the flour to make a soft dough, mixing with the hands.
- Cover and put in a warm place to rise.
- When the yeast dough has at least doubled in size, begin making the rest of the dough.
- Sift the remaining flour onto a wood or marble surface.
- Make a well in the middle; pour a little water into it and begin working the flour towards this with your hands.
- When the dough has absorbed enough water to bind together, add the yeast dough and work in.
- Knead for 5-10 minutes, occasionally lifting the dough and smacking it on the table.
- Continue until it no longer sticks to your hands.
- Sprinkle a large bowl with water and put the dough into it.
- Cover with a cloth and let rise until doubled in size (about 30 minutes).
- Knead again 5-10 minutes and form into two balls.
- Let stand another 20 minutes
- Bake on a greased, floured baking tin until crusty (about 30 minutes) in an oven preheated to 350.