Tuscan Pane Toscano (Salt-Free Rosemary Bread)

Steps

1. 1

   Mix dough

   • In a large mixing bowl, combine 440 g (3.5 cups) all-purpose flour, 300 ml (1.25 cups) cool water, and 2.5 g (0.5 teaspoon) yeast.
   • Stir with a wooden spoon or your hand until all flour is hydrated and you have a shaggy, sticky dough with no dry flour visible.
   • The dough should be quite wet—this is normal for Pane Toscano and will create the open crumb structure.

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   Ready when: All flour is hydrated and incorporated

   Tip: Do not knead vigorously at this stage; rough mixing is fine. The gluten will develop during the long fermentation.

2. 2

   Rest and autolyse

   • Cover the bowl loosely with a kitchen towel or plastic wrap and let the dough rest at room temperature (68–72°F / 20–22°C) for 30 minutes.
   • During this time, the flour continues to hydrate and the gluten begins to relax.

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   Ready when: Dough appears slightly less shaggy and is starting to come together

   Tip: This short rest (autolyse) improves flavor and gluten development without adding extra yeast.

3. 3

   Add oil and herbs

   • Pour 45 ml (3 tablespoons) extra virgin olive oil and 4 g (1.5 tablespoons) finely chopped fresh rosemary over the dough.
   • Using wet hands or a bench scraper, gently fold the dough over itself several times (about 6–8 folds) to incorporate the oil and herbs.
   • The dough will be slippery; don't knead it—just fold it gently until the oil and rosemary are evenly distributed.

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   Ready when: Oil and herbs are evenly distributed throughout the dough

   Tip: Wet your hands with cool water before folding to prevent sticking. The oil will make the dough easier to handle.

4. 4

   Bulk fermentation—first 2 hours

   • Cover the bowl and let the dough rest at room temperature (68–72°F / 20–22°C) for 2 hours.
   • Every 30 minutes, perform a set of stretch-and-folds: dip your hand in cool water, pinch the edge of the dough, and fold it over the center.
   • Rotate the bowl 90° and repeat 4 times.
   • These gentle stretches build structure without aggressive kneading.
   • After 2 hours, the dough should have increased in volume by about 50% and show some visible bubbles on the surface.

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   Ready when: Dough has increased by about 50% and shows bubbles; it jiggles when the bowl is moved

   Tip: Consistency is key: perform stretch-and-folds at roughly the same intervals (0, 30, 60, and 90 minutes). Don't skip these—they build strength without traditional kneading.

5. 5

   Shape and proof

   • Turn the dough out onto a lightly oiled surface (do not flour heavily—the oil prevents sticking better).
   • Using a bench scraper, gently shape the dough into a loose round by folding the edges toward the center, rotating the dough as you work.
   • The goal is a round with surface tension, not a tight ball.
   • Flip the dough seam-side down and let it rest for 5 minutes.
   • Place the shaped dough seam-side up into a banneton basket lined with a floured towel (or a medium bowl lined with a floured towel).
   • Cover with a towel or plastic wrap.

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   Ready when: Dough is shaped into a round and sits seam-side up in the basket

   Tip: Keep your hands and the work surface slightly oiled, not floured, to prevent the dough from sticking and tearing.

6. 6

   Final proof overnight

   • Refrigerate the dough in the banneton for 12–16 hours at 38–40°F (3–4°C).
   • The cold fermentation develops deep flavor and makes the dough easier to score.
   • The dough will rise slightly and should feel buoyant when poked; it doesn't need to double in the cold.

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   Ready when: Dough is cold, buoyant, and ready to bake

   Tip: A long, cold fermentation is the secret to authentic Pane Toscano flavor. Don't skip this step or rush it.

7. 7

   Preheat and scoreOven 475°F / 245°C

   • Remove the dough from the refrigerator 30 minutes before baking and let it sit at room temperature.
   • Meanwhile, preheat your oven to 475°F (245°C) with a 4-quart Dutch oven inside for at least 30 minutes.
   • The oven and vessel must be very hot.
   • When ready to bake, carefully remove the hot Dutch oven (use oven mitts).
   • Flip the banneton over a sheet of parchment paper so the dough lands seam-side down on the paper.
   • Using a sharp bread knife or bread lame, score the top of the dough with a single diagonal slash about ¼ inch (0.6 cm) deep and 4 inches (10 cm) long, or two slashes forming an X.

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   Ready when: Oven and Dutch oven are preheated; dough is scored

   Tip: Score decisively with a sharp blade—hesitant cuts won't open properly. The score allows steam to escape and helps the bread rise.

8. 8

   Bake with steamOven 475°F / 245°C

   • Carefully place the parchment paper with the dough into the hot Dutch oven (the dough will sizzle).
   • If using rosemary sprigs for topping, quickly lay them on top of the dough.
   • Cover the Dutch oven with its lid and bake for 30 minutes at 475°F (245°C).
   • The covered Dutch oven traps steam, creating a crispy, thick crust.
   • Do not open the oven during this time.

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   Ready when: 30 minutes have passed; bread is rising inside the covered pot

   Tip: Don't peek during the first 30 minutes—opening the lid releases steam and can collapse the rise.

9. 9

   Finish baking uncoveredOven 475°F / 245°C

   • Remove the lid from the Dutch oven (be very careful of the hot steam) and continue baking for 5–7 minutes at 475°F (245°C) until the crust is deep golden brown.
   • The internal temperature should reach 205–210°F (96–99°C) when measured with an instant-read thermometer inserted into the center.

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   Ready when: Crust is deep golden brown and the internal temperature is 205–210°F (96–99°C)

   Tip: Watch carefully during this final phase—the crust can go from golden to burnt quickly. If browning too fast, you can remove the bread early.

10. 10

    Cool completely

    • Carefully remove the bread from the Dutch oven and transfer it to a wire cooling rack.
    • Let it cool at room temperature for at least 1 hour before slicing.
    • The interior will continue to set as it cools, and cutting too early will result in a gummy crumb.
    • The crust will crackle as the bread cools—this is normal and desirable.

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    Ready when: Bread is cool to the touch and the crust has set firmly

    Tip: Patience here is crucial—cutting into warm bread will compress the crumb and trap steam, resulting in a dense texture.