Sourdough Tuscan Pane Toscano

Steps

1. 1

   Mix dough and autolyse

   • In a large 3-quart bowl, combine 100 g active sourdough starter, 450 g bread flour, and 330 ml cool water (65–70°F / 18–21°C).
   • Stir with a dough whisk or your hand until all dry flour is hydrated and a shaggy mass forms (about 1–2 minutes).
   • Let the dough rest uncovered at room temperature (68–72°F / 20–22°C) for 30 minutes.
   • This autolyse allows the flour to fully absorb water and begins gluten development.

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   Ready when: Dough looks homogeneous and shaggy; no dry flour remains

   Tip: Cool water slows fermentation and gives you more control over bulk fermentation timing. Tap water is fine if your tap is cool; if your kitchen is warm (above 75°F / 24°C), chill the water slightly.

2. 2

   Add salt and olive oil

   • After the 30-minute rest, sprinkle 9 g fine sea salt over the dough.
   • Pour 15 ml extra-virgin olive oil around the sides of the bowl.
   • With wet fingers, pinch and fold the dough 6–8 times, folding the sides toward the center, rotating the bowl a quarter turn after each fold.
   • The salt and oil will gradually incorporate.
   • Stop when the dough feels slightly slick and the salt is mostly mixed in (about 2–3 minutes of gentle folding).

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   Ready when: Dough is cohesive, lightly oiled, and salt is fully incorporated

   Tip: Wet your fingers to prevent sticking. Don't overwork the dough at this stage; gentle folding is enough. The oil is traditional in pane toscano and adds richness to the crust and crumb.

3. 3

   Bulk fermentation (first part)

   • Cover the bowl loosely with a damp kitchen towel or a shower cap.
   • Let the dough rest at room temperature (68–72°F / 20–22°C) for 1 hour.
   • Do not fold during this first hour; the dough is still developing strength and the autolyse is continuing.

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   Tip: The timing of bulk fermentation depends on room temperature and starter strength. Warmer rooms will ferment faster; cooler rooms slower. Aim for the dough to rise about 25–30% by the end of bulk fermentation.

4. 4

   Coil folds (lamination)

   • After 1 hour, perform coil folds (a gentler form of stretch-and-fold).
   • With wet fingers, grab the dough from one side, stretch it up and over toward the center, then rotate the bowl a quarter turn.
   • Repeat this motion 4 times (one full rotation of the bowl).
   • The dough should be noticeably stronger and cohesive.
   • This fold builds strength while keeping the dough's extensibility.
   • Let it rest again for 30 minutes at room temperature.

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   Ready when: Dough visibly tightens after folds; it holds its shape better

   Tip: Coil folds are less aggressive than stretch-and-fold and work well for high-hydration doughs. If your dough feels very slack, you can do a second set of coil folds instead.

5. 5

   Second bulk rest

   • Let the dough rest, covered, for another 3 hours at room temperature (68–72°F / 20–22°C).
   • The dough should rise to about 50–75% increase in volume.
   • It should feel airy, with visible bubbles on the surface and sides, but should not be overproofed (it should still spring back slowly if you poke it).

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   Ready when: Dough has risen 50–75%; surface shows bubbles; poke springs back slowly

   Tip: If your room is warm, reduce this time to 2.5–3 hours. If cool (below 68°F / 20°C), extend to 3.5–4 hours. You're looking for visual cues, not a fixed time.

6. 6

   Divide and pre-shape

   • Turn the dough out onto a lightly floured work surface.
   • Using a bench scraper, gently divide the dough in half.
   • Each half should weigh about 385–400 g.
   • Form each piece into a loose round by folding the edges toward the center and then gently rolling it toward you.
   • Don't compress; keep it light.
   • Let these pre-shapes rest on the bench for 20 minutes.
   • This resting period relaxes the gluten and makes final shaping easier.

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   Ready when: Pre-shaped dough rounds are relaxed and slightly puffed

   Tip: Don't handle the dough aggressively. The bubbles you've worked so hard to build will collapse if you press too hard.

7. 7

   Final shape and proof

   • Working with one pre-shape at a time, flip it seam-side up onto a lightly floured surface.
   • Gently stretch the top edges down and toward the center in three or four folds, creating tension on the surface.
   • Flip it seam-side down and, using your hands, roll the dough toward you, creating a tight, elongated oval (about 7–8 inches / 18–20 cm long).
   • Place the shaped dough seam-side up in a floured banneton or a bowl lined with a floured, damp kitchen towel.
   • Repeat with the second piece.
   • Cover both loosely, then place them in the refrigerator for overnight cold fermentation (12–16 hours).
   • The cold slows the yeast and allows the sourdough flavor to develop fully.

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   Ready when: Dough is chilled and slightly firmer; ready to score and bake

   Tip: Cold fermentation is key to authentic sourdough flavor. Don't rush this step. If you prefer to bake the same day, skip the overnight fridge and proof at room temperature for 2–3 hours (until the dough springs back slowly when poked). Refrigeration also makes scoring cleaner and easier.

8. 8

   Preheat oven and prepare for bakeOven 500°F / 260°C

   • Remove the proofed loaves from the refrigerator about 15–20 minutes before baking.
   • Place a Dutch oven (or covered baking vessel) in your oven and preheat to 500°F (260°C) for 1 hour.
   • You want both the oven and the Dutch oven at temperature for maximum oven spring and crust development.
   • Prepare a small bowl of water and a pastry brush or spray bottle for steaming.

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   Ready when: Oven thermometer reads 500°F (260°C); steam is ready to deploy

   Tip: A thoroughly preheated Dutch oven is critical for a strong oven spring and a crackling crust. If you don't have a Dutch oven, use a covered baking stone with a steaming tray on the bottom rack filled with boiling water.

9. 9

   Score and load loaf oneOven 500°F / 260°C

   • Carefully remove the hot Dutch oven from the oven.
   • Turn the first proofed loaf out of its banneton onto a piece of parchment paper (seam-side down).
   • Using a lame or a very sharp knife, score the top with a single long slash or two diagonal slashes at a 30-degree angle, about ¼ inch (6 mm) deep.
   • These cuts guide oven spring.
   • Working quickly, lift the parchment and loaf and place it in the bottom of the hot Dutch oven.
   • Cover with the lid.

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   Ready when: Loaf is in the pot and the lid is secured; steam is trapped

   Tip: Parchment prevents sticking and makes transfer easier. Score decisively and cleanly—hesitation results in a ragged score. The lid traps steam, which keeps the crust supple during the first part of baking.

10. 10

    Bake covered (steam phase)Oven 500°F / 260°C

    • Bake the covered loaf at 500°F (260°C) for 20 minutes.
    • The steam in the Dutch oven keeps the crust soft and allows maximum oven spring.
    • You should hear and feel the loaf pushing upward and outward.

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    Ready when: Aroma is strong and yeasty; loaf has expanded noticeably inside the pot

    Tip: Resist the urge to open the pot and peek. Every time you open it, steam escapes and crust development suffers.

11. 11

    Uncover and bake crust colorOven 450°F / 230°C

    • Remove the Dutch oven lid carefully (watch out for steam).
    • Reduce the oven temperature to 450°F (232°C).
    • Bake uncovered for 25–30 minutes, until the crust is a deep golden brown to dark mahogany color.
    • The loaf should sound hollow when tapped on the bottom (internal temperature around 205–210°F / 96–99°C).

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    Ready when: Crust is deep golden-brown; loaf sounds hollow when tapped; internal temp 205–210°F (96–99°C)

    Tip: Lower the temperature after uncovering to prevent burning the crust while the inside finishes. A deeper crust color means better flavor development and crackle.

12. 12

    Cool first loaf and bake secondOven 450°F / 230°C

    • Transfer the first loaf to a wire cooling rack.
    • Let it cool for at least 15 minutes.
    • While it cools, reheat the Dutch oven (uncovered) at 450°F (232°C) for 10 minutes.
    • Shape, score, and bake the second loaf using the same process: 20 minutes covered at 500°F (260°C), then 25–30 minutes uncovered at 450°F (232°C).

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    Ready when: First loaf is set and crust is firm; second loaf is golden and hollow-sounding

    Tip: Don't skip the cooling time. The inside of the loaf continues to cook and set as it cools, and the crust finishes crisping. Slicing too soon will result in a gummy crumb.

13. 13

    Cool completely

    • Transfer both loaves to a wire rack in a cool area.
    • Allow them to cool completely, at least 1–2 hours, before slicing.
    • As they cool, the crust will develop its signature crackle and snap.
    • This cooling period is essential for structure; the crumb continues to set as the loaf cools.

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    Ready when: Loaves are room temperature; crust is hard and crackles when gently squeezed

    Tip: Resist the temptation to slice a warm loaf. Even if the inside looks set, a warm crumb will compress and become dense. The loaf is much easier to slice cleanly once cool.