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Tuscan Bread
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Ingredients
- 9 cups Arrowhead Mills Unbleached Bread Flour
- 1 cup Arrowhead Mills Whole Wheat Flour
- 1 tsp active dry yeast
- 4 cups warm water
- 1 tsp Extra Virgin Olive Oil
Instructions
- In a small bowl combine the yeast and ½ cup of water; stir and set aside for 5 mins.
- In a large bowl add 2 cups of the Arrowhead Mills Unbleached Bread Flour and pour in the yeast. Mix and combine, slowly adding in 1 cup of water.
- Sprinkle 1 cup of the flour over the top. Cover and set aside to rise for 6 to 8 hours (or overnight).
- Add Arrowhead Mills Whole Wheat Flour, 1 cup of warm water and 1 cup of the Arrowhead Mills Unbleached Bread Flour to the bowl. Knead slightly.
- Cover and set aside to rise for 6 to 8 hours or overnight.
- Stir in the remaining 1 1/2 cups of water and flour.
- Turn the dough onto the floured surface and knead it for 10 to 15 minutes.
- Place the dough in an oil bowl. Cover and allow to rise for 2 to 3 hours.
- Preheat the oven to 350 F.
- Deflate the dough, pour into floured surface, and knead it briefly.
- Form two oval loaves. Cover with a clean towel and allow to rise for 45 minutes.
- Transfer the loaves to a baking sheet or baking stone.
- Bake 10 minutes at 350 F then at 450 F 40 to 45 minutes.
- Cool the bread on a rack before slicing.
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