Tuscan Bread PDO
Please use the note section below to adjust ingredient quantities according to the number of servings you need. Simply enter your desired servings, and the ingredient amounts will automatically update for your convenience.
Іngredients
- 670 g type “0” flour that meets the specifications outlined
above (5 1/2 cups and 1 tbsp) (for home reproduction, any type “0” flour can be used) - 365 ml
Water (1 1/ 2 cups) - 15 g sourdough starter with microbial composition preserved at the Faculty of Agriculture, University of Pisa (1 tbsp) (for home reproduction, any sourdough starter can be used)
Іnstructions
- Start by preparing the biga. Mix the sourdough starter with 70 g (1/2 cup and 1 tbsp) of flour and 35 ml (2 tbsp and 1 tsp) of water (by hand or using a stand mixer) and let it rest for 8 hours.
- After this time, knead the biga with an additional 600 g (5 cups) of flour and 330 ml (1 cup and 6 tbsp) of water until you obtain a dough with the desired consistency, then let it rest for 20 minutes.
- According to the regulations, the dough would normally be divided into portions with a further 15-minute rest, but in this context, we skip this step since the recipe is for a single loaf. This step is mandatory if the quantities are doubled.
- Shape the rested dough into the typical loaf form and use a very sharp blade to make oblique parallel cuts on the surface. Let it rest again for at least 2.5 hours while preheating the oven to 220°C (428°F).
- Bake the bread for 20 minutes in a fan-assisted oven at the indicated temperature. Then, lower the temperature to 200°C (392°F) and bake for an additional 25–30 minutes.
- Serve the bread at room temperature or reheat the slices before serving.
Notes:
Adjust quantities for how many loaves?