The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

This would be my first Tuscan bread ...

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michael p's picture
michael p

This would be my first Tuscan bread ...

and I believe it came out very well, very well indeed.  Very moist, sweet and clean tasting (no toasting/burning flavors).  Great on its own or dipped in olive oil.  The recipe is Reinhart's BBA.

Mebake's picture
Mebake

Tuscan bread, Hmmm, what are the main ingredients? is it naturally leavened or commercial yeast?

Looks like a fine bread to me Michael!

Take a look at the shaping videos posted on this forum or in youtube. Your beautiful loaves will get much better with proper preshaping, and shaping.

Mini Oven's picture
Mini Oven

The trickiest part of Tuscan bread is the danger of overfermenting.  Not having salt in the dough makes it very tricky to control and the dough demands constant observation.  Ferment times can vary greatly on a day to day basis.  I take it these are sourdough.  

michael p's picture
michael p

Not sourdough.  Commercial yeast, same day ferment and proof.

As to shaping, the dough is WAY tacky and I had problems with the shaping on these loaves.  The boule was especially difficult for some reason the bottom wouldn't stay together as it rose.

Delicious though, thanks for the input.

Mini Oven's picture
Mini Oven

than the recipe.  Try shortening the bulk rise letting the dough rise less and or start out with a slightly stiffer dough (work in a little more flour.)  Have you tried wet handling of the dough?  Wet hands is a neat way to beat sticky doughs. 

Mini