Dark Tuscan Bread (Pane Toscano Scuro)

Recipe by khah3765
READY IN: 24hrs 40mins




  • 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.