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Tuscan Bread #2

Tuscan Bread #2 — a community recipe on Potlikkr.

Ingredients

• 1.0 oz Fresh Yeast Or Pk Instant Dry Yeast Granules
• 1.25 cup Warm Water
• 2.25 cup Unbleached White Flour
• 0.25 cup Whole Wheat Flour

Method (preview)

1. 1

   In a large bowl, dissolve the yeast in the water. Mix the 2 flours and stir them in to make a soft dough. Knead 10 minutes by hand, or 4 minutes in a heavy duty mixer with a dough hook. Oil a clean bowl and set the dough in it, cover tightly with plastic wrap and let rise until doubled in bulk. (In the traditional warm place, this will take about 2 hours. However, a cooler temperature will do as long as the dough has enough time to rise, including overnight in the refrigerator.) If the dough is ready sooner than needed, punch down and refrigerate it or let it rise slowly again at room temperature until ready to use. Rub 2 to 3 tablespoons flour into a lintless dish towel and set the towel on a baking sheet. When the dough has completed its rising, punch it down, turn it out onto a floured work surface, and flatten it into an oblong about 8 inches wide, 10 inches long, and 1/4-inch thick. It will still be very soft, but try to use a minimum of additional flour in handling it. Roll the dough tight, jelly-roll fashion, into a cylindrical shape. Flatten this to about 1-inch thick and roll it again.

2. 2

   FOR A ROUND LOAF, tuck both ends of the cylinder under to meet in the center, pinching to seal them. Roll the dough around the work surface under your hands, to shape it into a smooth ball about 5 inches in diameter.