Rustic Dark Tuscan Bread: Hearty Italian Pane Toscano Scuro Recipe

Dark Tuscan Bread (Pane Toscano Scuro)

Welcome to a journey through the flavors of Tuscany with our Dark Tuscan Bread, or Pane Toscano Scuro. This rich, rustic bread is a beloved variation of the traditional Tuscan bread, renowned for its hearty texture and slightly tangy flavor. If you find that your bread has become a bit stale, don’t fret—this bread is perfect for making panzanella, pappa al pomodoro, or even crunchy croutons! Let’s dive into the process of making this classic Italian bread right in your own kitchen.

Ingredients:

• For the Starter:

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  • 1 packet active dry yeast (approximately 2 1/4 teaspoons)
  • 2/3 cup warm water (about 110°F)
  • 1 1/3 cups unbleached all-purpose flour

• For the Dough:

  • 1 1/4 teaspoons active dry yeast
  • 1/3 cup warm water (about 110°F)
  • 1 cup room temperature water
  • All of the starter mixture
  • 3 3/4 cups unbleached all-purpose flour
  • 1/4 cup whole wheat flour
  • Cornmeal (for sprinkling)

Instructions:

1. Prepare the Starter:

1. In a small bowl, dissolve 1 packet of active dry yeast into 2/3 cup of warm water. Allow it to sit undisturbed for about 10 minutes until it becomes creamy and slightly frothy.
2. Add 1 1/3 cups of unbleached all-purpose flour to the yeast mixture. Stir vigorously with a wooden spoon for about 100 strokes or use the paddle attachment of an electric mixer for approximately 1 minute. This will ensure a smooth, lump-free starter.
3. Cover the bowl tightly with plastic wrap and let the starter rise at room temperature until it has tripled in volume. This can take anywhere from 6 hours to overnight.

2. Prepare the Dough:

1. In a separate bowl, combine 1 1/4 teaspoons of active dry yeast with 1/3 cup of warm water. Allow it to sit for about 10 minutes until the mixture is creamy and slightly bubbly.
2. To the yeast mixture, add 1 cup of room temperature water and the previously prepared starter. Mix thoroughly.
3. Stir in the flours—first the 3 3/4 cups of unbleached all-purpose flour and then the 1/4 cup of whole wheat flour. Combine until the dough is well mixed and begins to come together.
4. Turn the dough out onto a floured work surface. Knead it for about 8 to 10 minutes until it is firm and resilient. You want the dough to be elastic and smooth.
5. Place the kneaded dough in a lightly oiled bowl. Cover it tightly with plastic wrap and let it rise until it has doubled in size, which should take about 1 to 1 1/2 hours.

3. Shape and Final Proofing:

1. After the dough has risen, turn it out onto a floured surface and punch it down to release any air bubbles. Shape the dough into a large round loaf or divide it into two oval loaves, as preferred.
2. Transfer the shaped loaves onto a peel dusted with cornmeal or an oiled baking sheet. Lightly dust the tops with flour and cover them with a dampened towel. Allow the loaves to rise again until they have doubled in size, which should take 45 to 60 minutes.

4. Baking:

1. Preheat your oven to 450°F (230°C).
2. Using a sharp knife or a razor blade, score the tops of the loaves with a tic-tac-toe pattern or any desired design. This scoring helps the bread expand properly during baking.
3. Slide the loaves onto a baking sheet sprinkled with cornmeal.
4. Bake the loaves for 15 minutes, then reduce the temperature to 400°F (200°C). Continue baking the smaller loaves for an additional 20 minutes or until they sound hollow when tapped. For larger loaves, bake for 25 to 30 minutes.
5. Once baked, remove the bread from the oven and cool it on a wire rack before slicing.

Enjoying Your Bread:

This Dark Tuscan Bread is perfect on its own or used as a base for a variety of dishes. Whether you’re preparing a classic Tuscan soup or making a hearty sandwich, this bread’s robust flavor and chewy texture will be a delightful addition to your meals. If any of your bread does become stale, remember to use it creatively in panzanella, pappa al pomodoro, or croutons for a delicious twist. Buon appetito! 🍞🥖🧄