Tuscan Bread (Pane Toscano)

• 調理時間: 30 mins
• 総時間: 1 hour 15 minutes

材料

1/4 teaspoon active dry yeast or instant yeast

2/3 cup (152g) lukewarm (110°F) water

1 1/3 cups (160g) King Arthur Unbleached All-Purpose Flour

1 1/4 teaspoons active dry yeast or instant yeast

1 1/3 cups (301g) room-temperature water

3 3/4 cups (450g) King Arthur Unbleached All-Purpose Flour

手順

To make the sponge: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. The night before you want to make bread, combine the 1/4 teaspoon yeast, 2/3 cup (152g) warm water, and 1 1/3 cups (160g) flour. Cover and let stand at room temperature overnight.

To make the dough: The next day, combine the sponge with the dough ingredients.

Turn the dough onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes.

Place the dough in a well-greased bowl, turning to coat all sides, cover the bowl, and let the dough rise until doubled in bulk, about 1 hour.