Recipe No. 14 · Italian
Italian
Free recipe
Tuscan Crusty Bread
Rustic country loaf with a crackling crust and an open, chewy crumb.
In the kitchen
Ingredients
- 500g bread flour
- 350g water
- 10g salt
- 3g instant yeast
- Cornmeal for the pan
- Olive oil
- Sea salt
- Fresh rosemary
Method
- 1 Mix flour, water, salt, and yeast and rest 30 minutes for autolyse.
- 2 Stretch and fold the dough four times across two hours of bulk fermentation.
- 3 Shape into a tight round, proof another hour, then score the top.
- 4 Bake on a stone at 475F for 35 minutes with steam for the first ten minutes.