| Prep: 20 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 198 | 1g | 0g | 40g |
| sugars | fibre | protein | salt |
| 0g | 2g | 6g | 0.59g |
About Pane Toscano
Simplicity has its own charm, especially when it speaks about authentic culinary art like the traditional Italian bread – Pane Toscano. Known for its unique salt-free recipe, this illustrious Tuscan bread takes you on a gastronomic journey into the heart of rustic Italy. So, let’s delve into its wonderful world and understand why it has been a staple in Tuscan kitchens for centuries!
The Untold Story of Pane Toscano
Pane Toscano, historically connected to the rivalry between the cities of Florence and Pisa, is a signature bread that has been a staple food of the hardworking Tuscan farmers since the Middle Ages. Despite the lack of salt, its nuanced flavors have been celebrated for centuries, and its unique taste profile blends harmoniously with the hearty and robust Tuscan cuisine. You can read more about its rich and enduring saga here.
A Versatile Masterpiece
Pane Toscano is not just a bread but the quintessence of Tuscan gastronomy. Its absence of salt might surprise many, but this is precisely what creates a perfect canvas for the robust and well-seasoned Tuscan dishes. This authentic Italian bread pairs flawlessly with a variety of dishes, from the sublime simplicity of a bruschetta, soaring heights in a panzanella (Tuscan bread and tomato salad), or grounded robustness in a ribollita (Tuscan bread soup). You can check out this panzanella recipe, and ribollita recipe to witness how Pane Toscano’s mildness complements the strong flavours of these traditional dishes.
The Wholesomeness of Quality Ingredients
To true food connoisseurs, ingredients are more than just items on a list, they are the soul of a dish. The same can be said about Pane Toscano. The humble ingredient list belies the complex flavours and textures it brings to the palate. The dough, made with high quality all-purpose flour and activated by a small amount of yeast, develops a comforting earthiness. The addition of warm water helps the yeast thrive, creating a light and airy crumb with a crunchy crust that emulates the rough-hewn and beautiful Tuscan landscape. More importantly, the uniqueness of Pane Toscano is its lack of salt – a trait that sets it apart from other breads and makes it the perfect accompaniment to Tuscan cuisine. These ingredients alone might seem simplistic, but they combine to create the culinary marvel that is Pane Toscano.
What You’ll Need
- 1 1/2 cups of warm water
- 1/8 teaspoon active dry yeast
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons sea salt
Method
Step One
Firstly, dissolve your active dry yeast in the warm water and set it aside for 5 to 10 minutes. This is to activate the yeast.
Step Two
While yeast is resting, measure out 3 1/2 cups of all-purpose flour into a large mixing bowl and add in the 1 1/2 teaspoons of sea salt, mixing it well.
Step Three
Now, add the yeast-water mixture into the flour mixture. Use a wooden spoon to combine, until you have a shaggy, wet dough. Don’t overmix at this step.
Step Four
Cover the bowl with a cling film and let it rest at room temperature for 15-18 hours (overnight). This is the time the dough needs to rise and develop its flavor.
Step Five
After the long rising period, there should be bubbles over the surface of the dough. Now turn out the dough onto a well-floured surface and fold it over on itself a few times. Let it rest for 15 minutes.
Step Six
Now form the dough into a ball, place it seam-side down onto a floured towel, cover with another towel, and let it rise for another 2 hours.
Step Seven
30 minutes before the dough is ready, heat your oven to 450°F (230°C) and place a dutch oven or any oven-safe pot with a lid inside it. Once hot, carefully drop the dough ball (seam side up) into the pot, cover it, and bake for 30 minutes.
Step Eight
After 30 minutes, remove the lid and continue baking for another 15 to 20 minutes until the bread becomes golden brown. Then, remove the pot from the oven and place it on a wire rack to cool completely before slicing.
Step Nine
Your Pane Toscano bread is now ready. Enjoy this bread with any spread of your choice. Mangia!
