Tuscan Bread - Pane Toscano {Original Recipe}
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Tuscan Bread {Pane Toscano}

Original Tuscan bread recipe for Pane Toscano.
Total Time45 mins
Course: Bread
Cuisine: Italian
Servings: 1 loaf


For Biga (Starter):

For Dough:

  • 3 ⅓ cup flour
  • 1 ¼ cup water lukewarm


Starter (Biga) - the night before

  • Dissolve yeast in lukewarm water. Add flour and knead into a ball. Place in a bowl, cover with a plastic wrap and linen towel and let sit overnight.
  • I like to do this step the night before I plan to bake the bread.

Dough - the next morning

  • The next morning the starter should have doubled or tripled in size.
  • In a mixer bowl add starter, lukewarm water and flour. Using a dough hook attachment knead for about 10-15 minutes slowly increasing the speed.
    As a result you should get soft dough that easily comes together into a ball.
  • Give the dough a round shape and place it in a large bowl covered with plastic wrap and a kitchen towel.
    Let rise for 1-2 hours or until it has triple in size.
  • Turn the dough onto a floured surface. Dust it with a little more flour.
    Using your fingers pat the dough down into a rectangular.
    Fold upper edges inside, then roll the dough into a loaf starting from the top.
  • Transfer the loaf on a baking sheet lined with parchment paper.
    Score the loaf with a blade or a sharp knife and cover it with a linen towel to rise for the last time for about 30-40 minutes.
  • Preheat the oven to 450F.
  • Bake the bread for 15 minutes. Reduce the heat to 400F and bake for another 25-30 minutes.
  • Let the bread cool on a cooling rack.


It's best to use bread flour or Italian type "0" flour. However you can try it with all-purpose flour as well.
Flour should be sieved before use.