clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Tuscan bread

Traditional Tuscan Bread

  • Author: Silvana
  • Total Time: 15 hrs 45 min
  • Yield: 8 portions 1x
  • Diet: Low Salt


Units Scale
  • 500 grams of very strong bread flour, such as manitoba
  • 300 milliliters of lukewarm water
  • 1 teaspoon sugar
  • 30 grams sourdough starter or 10 grams of fresh yeast



The secret to success in this recipe lies in its lengthy fermentation process, so don’t be tempted to cut it short. For an even lighter and more digestible bread, you can use half the yeast and double the resting time.

In Italian baking, we cherish the use of biga, our traditional sourdough starter. It imparts a delightful flavour to various bread types, so don’t skip it in favour of just adding yeast. The absence of salt is compensated by the rich taste provided by the biga.

This bread serves as the perfect foundation for robust, salty cured meats and cheeses, elevating your culinary experience.

  • Prep Time: 55 minutes
  • Rest Time: 14 hours
  • Cook Time: 50 minutes
  • Category: Baking
  • Method: Sourdough
  • Cuisine: Italian
Recipe Card powered byTasty Recipes

Get your FREE guide "How to match pasta with sauces"

Head to your inbox to download your guide! If you can't find the email, please check your junk folder before contacting me!

Pin It on Pinterest

Share This