Dark Tuscan Bread (Pane Toscano Scuro)

"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."
photo by Cynna photo by Cynna
photo by Cynna
photo by Cynna photo by Cynna
Ready In:
24hrs 40mins
2 large ruota (wheel)




  • 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.

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  1. The prettiest and most well-behaved loaf I've made in quite awhile. I made no changes and the timing was spot on. I will add a half to a teaspoon of salt next time.
  2. Lovely bread. Of course I didn't think to take a photo until we already had devoured half of it. It's so delicious! I didn't quite have 3 3/4 cups of wheat due to this weeks baking frenzy, so I used only two cups of whole wheat and subbed the other 1 3/4 with all-purpose and it turned out just fine. A nice crust and a lovely mild flavor. We've been eating slices with fresh sourwood honey and it tastes like heaven. This recipe is a definate keeper. Thanks <b>khah</b>!


I like to cook for fun - especially baking.
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