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Pane toscano
Unsalted Tuscan bread
Pane toscano (pane sciocco): the crusty Tuscan loaf baked with no salt at all
Pane toscano, called pane sciocco ('foolish' or 'bland' bread) in Florence and Siena, is the saltless loaf that Tuscans have eaten for centuries; legend blames a medieval salt tax. It has a thick, crackly crust and an open, chewy crumb, and it is made to be eaten with salty prosciutto, pecorino and ribollita, or soaked in panzanella and pappa al pomodoro. There is no salt in the dough: about 0.0 g salt per slice. The usual mistake is under-proving: without salt the dough rises fast, and with too little rest it tastes floury; a starter and a slow rise give it flavour. Chef's tip: bake with steam (a tray of boiling water in the oven) for the first 15 minutes, which is what gives the crust its proper Tuscan crunch.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 10
Ingredients
For the starter (biga)
- 5 ½ oz strong white bread flour
- ½ cup cool water
- ¼ tsp dried yeast
For the dough
- 12 ½ oz strong white bread flour
- 1 cup lukewarm water
- 1 tsp dried yeast
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What you'll need
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Method
0/7 doneStep 1: The night before, mix 5 ½ oz strong white bread flour, ½ cup cool water and ¼ tsp dried yeast into a stiff dough, cover and leave at room temperature for 12–16 hours, until bubbly and doubled.
5 minStep 2: Mix 12 ½ oz strong white bread flour, 1 cup lukewarm water, 1 tsp dried yeast and the biga into a shaggy dough. Knead for 10 minutes until smooth and stretchy. It will feel softer than salted dough.
12 minStep 3: Cover and rise for 1–1½ hours, until doubled.
90 minStep 4: Tip out, flatten gently and roll into a tight oval loaf. Place seam-side up in a floured cloth-lined basket or on a tray dusted with 2 tbsp semolina or flour for dusting. Prove for 45 minutes, until puffy and a fingertip dent springs back slowly.
45 minStep 5: Heat the oven to 450°F (400°F fan) with a baking tray inside and an empty roasting tin on the bottom shelf.
20 minStep 6: Turn the loaf onto the hot tray, slash the top, and pour a mug of boiling water into the roasting tin. Bake for 15 minutes.
15 minStep 7: Remove the water tin, lower to 400°F and bake for 20–25 minutes more, until deep golden and hollow-sounding when tapped underneath. Cool on a rack for at least 1 hour before slicing.
25 min
Nutrition per serving
- Calories
- 180 kcal
- Protein
- 6 g
- Carbs
- 37 g
- Fat
- 1 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pane toscano take?
- About 70 minutes in total: 30 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of strong white bread flour?
- Plain flour, same amount (the dough will be softer and rise a little less).
- What can I use instead of strong white bread flour?
- Plain flour, same amount (the dough will be softer and rise a little less).
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