Pane Toscano DOP is a type of bread typical of the Tuscany region, recognized with the protected designation of origin mark, with the European directive 2016/58 / EU. What sets it apart most is the fact that it is completely salt-free and with a slightly acidic crumb taste. Here a recipe using fresh brewer’s yeast is described.
- 500 grams of flour
- 300 ml of water
- 1 stick of fresh brewer’s yeast
- 10 grams of sugar
Heat the water to 30°C and put it in a glass with sugar and yeast, the sugar helps reactivate the yeast, and dissolve it completely.
Add the coposto to the flour and start kneading by hand on a pastry board, if necessary add more flour.
Obtained a soft and velvety dough, place it in a bowl and leave to rise for 2 – 3 hours, covered with a damp cloth or better a film, in a place with a temperature not lower than 20°C.
Take the leavened dough and rework it, with the help of a little flour, once the dough is reformed, place it on a front plate with a little flour underneath and with a knife make incisions on the surface as you wish , to better evaluate the leavening and place it in a place with a temperature below 20°C.
Tradition has it that a cross was engraved on it.
After another 1-2 hours, place the dish with the dough in a pre-heated oven at 200°C and bake for 50 – 60 minutes, according to your cooking tastes.