Working Mama Tuscan Bread
This recipe makes a fabulous bread, but that is not all. Firstly, it can be started without refreshing the yeast, admitting that it has been refreshed reasonably recently, 2 or 3 days before making this bread, and, secondly, it can be fitted within working hours, a perfect working mama recipe.
This bread is tuscan, therefore traditionally it does not have salt. If you prefer, you can add salt in the third dough.
1st dough:
200 g strong white bread flour
110 g water
70 g sourdough starter (80% hydration)
2nd dough:
1st dough
300 g strong white bread flour
150 g water
3rd dough:
2nd dough
250 g strong white bread flour
140 g water
(15g salt - optional)
1st dough: At night, around 8 pm, dissolve the starter in the water, add the flour and work the dough to a smooth and elastic consistency. It will be quite a hard dough. Put it to rise until the morning after in a covered bowl for at leas ten hours.
2nd dough: In the morning, around 6 am, work the first dough with the water, add the flour and again work the dough to a smooth and elastic consistency. It will be, again, quite a hard dough. Put the dough back i its rising bowl and cover it. Let the dough rest for a couple of hours and then put it in the fridge for about 8 hours or more. In my case, go to work.
3rd dough: at 6 pm, work the second dough with the water add the flour, add salt if you wish, and again work the dough to a smooth and elastic consistency. It will be, again, quite a hard dough. Smooth the dough into a rectangle and fold it, then smooth it again in the opposite direction and fold it.
Then form your bread, tap the dough to a rectangle and then roll it tightly. Line a baking tray with a piece of baking paper then cover it or insert in to a rising bag.
Rise the read for 4 hours.
Preheat your oven to 220C; once the oven is hot inset a bowl with hot water and wait for 10 minutes. then bake the bread for 15 minutes; then lower the temperature to 180C and bake for a further 30 minutes. Remove the bread from the baking tray and rest it on the oven grill. Switch the oven off, put the bread back in and leave it until the morning.
Enjoy! It keeps fresh for several days
This bread is tuscan, therefore traditionally it does not have salt. If you prefer, you can add salt in the third dough.
200 g strong white bread flour
110 g water
70 g sourdough starter (80% hydration)
2nd dough:
1st dough
300 g strong white bread flour
150 g water
3rd dough:
2nd dough
250 g strong white bread flour
140 g water
(15g salt - optional)
1st dough: At night, around 8 pm, dissolve the starter in the water, add the flour and work the dough to a smooth and elastic consistency. It will be quite a hard dough. Put it to rise until the morning after in a covered bowl for at leas ten hours.
2nd dough: In the morning, around 6 am, work the first dough with the water, add the flour and again work the dough to a smooth and elastic consistency. It will be, again, quite a hard dough. Put the dough back i its rising bowl and cover it. Let the dough rest for a couple of hours and then put it in the fridge for about 8 hours or more. In my case, go to work.
3rd dough: at 6 pm, work the second dough with the water add the flour, add salt if you wish, and again work the dough to a smooth and elastic consistency. It will be, again, quite a hard dough. Smooth the dough into a rectangle and fold it, then smooth it again in the opposite direction and fold it.
Then form your bread, tap the dough to a rectangle and then roll it tightly. Line a baking tray with a piece of baking paper then cover it or insert in to a rising bag.
Rise the read for 4 hours.
Preheat your oven to 220C; once the oven is hot inset a bowl with hot water and wait for 10 minutes. then bake the bread for 15 minutes; then lower the temperature to 180C and bake for a further 30 minutes. Remove the bread from the baking tray and rest it on the oven grill. Switch the oven off, put the bread back in and leave it until the morning.
Enjoy! It keeps fresh for several days
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