Recipe by khah
This is a common variation of the traditional saltless Tuscan bread. If it gets stale, which it will quickly, use it for panzananella, pappa al pomodoro, or croutons.
- 1 teaspoon active dry yeast (6 g)
- 2⁄3 cup warm water
- 1 1⁄3 cups unbleached all-purpose flour (175 g)
- 1 1⁄4 teaspoons active dry yeast (9 g)
- 1⁄3 cup warm water
- 1 cup water, room temp
- 1⁄4 cup unbleached all-purpose flour (30 g)
- 3 3⁄4 cups stone-ground whole wheat flour (475 g)
Directions See How It's Made
- STARTER, stir the yeast into the water and let it stand for 10 minutes, until creamy.
- Add the flour and stir with 100 strokes of a wooden spoon, or w/ the paddle of an electric mixer for 1 minute (I recommend the latter unless your arms look like Popeyes).
- Cover with plastic wrap and let rise until tripled, 6 hours to overnight.
- DOUGH, stir yeast into the warm water and let it stand for 10 minutes, until creamy.
- Add the room temp water and the starter.
- Stir vigorously or squeeze the mixture between your fingers to break the starter up.
- Stir in the flours, half at a time, until thoroughly mixed.
- Knead dough on floured work surface until firm and resilient, 8 to 10 minutes.
- Place dough in a lightly oiled bowl, cover tightly with plastic wrap, and let rise until doubled, 1 to 1 1/2 hours.
- Turn the dough out onto a floured surface, and punch it, then shape it into a large round loaf, or 2 oval loaves.
- Place on cornmeal-sprinkled peel or an oiled baking sheet.
- Dust the top (s) lightly with flour, cover with a lightly dampened towel, and let rise until doubled again, 45 to 60 minutes.
- Preheat oven to 450F.
- Score top of loaf (ves) with a sharp knife or razor in a"tic-tac-toe" pattern and slide onto a baking sheet sprinkled with cornmeal.
- Bake 15 minutes, then turn the heat down to 400F& bake 20 minutes for the smaller loaves, and 25 to 30 minutes for the large loaf.
- Loaf is done when they sound hollow when tapped.
- Cool on a rack.