Tuscan White Hearth Bread
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This unsalted bread is a staple of Tuscany. Use it to sop up flavorful soups and sauces.
Hands-on: 30 minutesTotal: 4 hours
- 1¼ cups warm water
- 1¾ tsp. active dry yeast (1 package)
- ¼ cup whole wheat flour
- 3 cups bread flour
- ¼ cup cornmeal
- In a large bowl, combine water and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
- Add whole wheat flour, and enough bread flour to create a firm dough. Turn out onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top with flour, and cover loosely with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.
- Line a baking sheet with parchment; dust with cornmeal. Turn risen dough onto a floured surface and form into a large, round loaf. Place loaf on baking sheet, seam-side down. Dust with flour, cover loosely with plastic wrap, and rise another 30 minutes. Preheat oven to 400°F.
- Dust the top of the risen dough generously with flour, and using a serrated knife, slice a crosshatch into the surface of the bread, 1" deep. Place a pan of cold water at the bottom of the oven to create steam. Bake until golden brown and hollow sounding, about 40–50 minutes. Remove to a rack and cool completely on a rack before slicing.