Tuscan Sourdough Loaf

A Tuscan Sourdough Loaf typically refers to a rustic bread to include the flavors of Italy. It has a chewy texture and slightly tangy taste due to the natural fermentation of the sourdough starter. It’s the perfect loaf of bread to go with any Italian meal.

The History of Tuscan Sourdough Loaf

We have to go back in time to learn about Tuscan Bread. The contributions made by the Etruscans, who lived in Tuscany, to the production of wheat and bread are documented as far back as the earliest Roman times. Bread has always been an important product for the Italian population, even in the kitchens of the poorest families which, in the past, always featured a wood-fired oven and a kneading-trough or madia, referred to as the “bread box” in a 1450 AD treatise by Leon Battista De re Aedificatoria.

The Characteristics of Tuscan Bread

The crust is dappled, the inside is porous and compact. And it’s salt-free. Its leavening is natural. In fact, Tuscan Bread is made from Tuscan wheat flour that still contains the wheat germ, unlike common flours. The other ingredients are water and natural yeast. Nothing else. The batches of wheat that make up the bread are grown in Tuscany, but in different areas; for this reason they also have different characteristics, a very important aspect that gives Tuscan Bread its particular aroma.

Why No Salt in a Tuscan Sourdough Loaf

Traditionally, Tuscan Bread is salt-free. It has a compact spongy inside and a crunchy exterior that makes it perfect both to accompany dishes and as a the star ingredient of the main meal. Here in America, we add salt. So, either way, your loaf will taste amazing, I’m sure.

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How To Make A Tuscan Sourdough Loaf

Day 1

Mix the Dough

• In a large bowl, combine the sourdough starter with water. Stir until the starter dissolves. The water should be bubbly.
• Next, add the flour. Mix with a danish whisk or your hands until no dry flour remains and it forms a shaggy dough.
• Cover the bowl with a damp cloth or plastic wrap and let it rest for 15 minutes (this is called the autolyse phase).

2. Bulk Fermentation

• After autolyse is finished, Add the salt and give it a good stir. Cover the dough and let it ferment at room temperature (68-75°F/20-24°C) for 3-5 hours, until it increases in volume by about 50% and looks puffy with some bubbles on the surface. (Timing depends on your starter strength and room temperature.) 4 hours is the magic number for my dough. With freshly milled flour, you will see the bubble on the bottom of the loaf. Check your dough around the 3 hour mark. If it looks like the photo below, then your dough is ready for the next step. 

• After resting, perform 4 sets of stretch-and-folds every 30 minutes over the next 2 hours. To do this, wet your hands, grab one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl 90° and repeat for all four sides. 
• At the 2nd stretch-and-folds, add 1 bulb of roasted garlic. Before you do this, flatten out the dough (see photo below). You’ll want to gently push out the garlic cloves and place them evenly on the dough. Sprinkle in the herbs, one at a time or if you have a blend, just sprinkle them evenly on the dough. Continue going around like you normally do, adding garlic and herbs. 
• When you get to the 3rd and 4th stretch-and-folds, be gentle so the mix-ins stay inside the dough. 

Last Steps

3. Shape the Dough

• Lightly flour your work surface and gently turn out the dough. Using a dough scraper or your hands, shape it into a loose round by folding the edges toward the center. I like to make it into an envelope shape. 
• Tighten it into a taut ball by pulling it gently toward you, and place it seam-side up in a floured proofing basket or bowl lined with a towel.

4. Final Proof

• Place the basket/bowl in a grocery bag (tied up) and refrigerate it for 12-15 hours (cold proofing enhances flavor). It’s ready when it’s puffed up slightly and passes the poke test (dough springs back slowly when poked).

Day 2

Preheat and Prepare

• About 45 minutes before baking, preheat your oven to 450°F (230°C) with a Dutch oven inside (lid on) or a Bread Cloche/Baker.
• When ready, carefully remove the hot baking vessel.

6. Bake

• Turn the dough out onto a piece of parchment paper (optional for easy transfer). Score the top with a sharp knife or lame (a simple slash or cross works).
• Create steam by pouring 1 cup of hot water and a few ice cubes into a 1 inch tray on the bottom of the oven.
• Place the dough inside, cover with the lid, and bake for 25 minutes. Remove the lid and bake for another 20 minutes until deep golden brown. I like to turn the temperature down to 400 so it doesn’t burn the top of the loaf. 
• The loaf is done when the crust is dark and it sounds hollow when tapped on the bottom. Internal temperature should be around 205°F (96°C).

7. Cool

• Let the loaf cool completely on a wire rack for at least 1-2 hours before slicing. This helps the crumb set properly. I know it’s hard but it will be worth the wait!

Notes

• No Salt: Traditional Tuscan bread is saltless to pair with salty foods like prosciutto or pecorino cheese. If that’s not your style, add the salt during mixing.
• Flavor Twist: Some Tuscan variations include rosemary or olives—feel free to knead in a handful after the 2nd stretch-and-fold if you’d like.
• Starter: Make sure it’s nice and bubbly. A well fed starter makes a great loaf!

How To Roast Garlic

Garlic is so easy to roast. In just an hour, you can add this flavorful spice to your Tuscan Sourdough Loaf. I like to freeze it in portions so then I have it ready to go for when I make this loaf.

Click HERE for my directions on how to roast garlic.

Pin For Later

Tools I Used

Bread Baker

Danish Whisk

Bread Lame

Wheat-berries (Enter code: lhsimpleliving for 15%off)

What Goes Good With Tuscan Sourdough Loaf

Classic Stuffed Shells

Authentic Italian Sunday Sauce

Garden Fresh Caprese Salad

Make Sourdough Simple

Learn to make sourdough using my tried and true simple method. No one else is talking about using freshly milled flour in Sourdough bread. I don’t have time for a long drawn out process to make Sourdough bread so I created a simple way to do it. I’m passing on my tips and tricks to you.

Grab my “Make Simple Sourdough Bread” book below. It’s packed with over 50 pages. After checkout, the ebook will be downloaded to your email immediately.

Tuscan Sourdough Loaf

This Tuscan Sourdough Loaf is a rustic bread to include the flavors of Italy – Rosemary, Oregano and Thyme. Grab a slice as it is great with butter or dipped in olive oil.

Print Recipe Pin Recipe

Prep Time 6 hours hrs 30 minutes mins

Cook Time 45 minutes mins

Cold Proofing 12 hours hrs

Total Time 19 hours hrs 15 minutes mins

Servings 1 Loaf

Ingredients

  

Dough

• 100 grams Active Sourdough Starter
• 350 grams Water (Room temperature, about 70-75% hydration)
• 400 grams Freshly Milled Flour (I use a combination of hard white and khorasan)
• 100 grams Heritage Wheat or Hard White Bread Flour (Freshly Milled – Unifine or Stone Milled)
• 11 grams Mineral Salt

Mix-Ins

• 1-2 tsp Extra Virgin Olive Oil
• 4 Roasted Garlic Bulbs
• Rosemary, Oregano, Thyme (use 1 tbsp of each herb)

Instructions

 

• In a large bowl, combine the sourdough starter with the water. Stir until the starter mostly dissolves.
• Add the flour. Mix with a danish whisk or your hands until no dry flour remains and it forms a shaggy dough.
• Cover the bowl with a damp cloth or plastic wrap and let it rest for 15 minutes (this is called the autolyse phase).
• After autolyse is finished, add the salt and cover the dough. Let it ferment at room temperature (68-75°F/20-24°C) for 3-5 more hours, until it increases in volume by about 50% and looks puffy with some bubbles on the surface. (Timing depends on your starter strength and room temperature.) 4 hours is the magic number for my dough. With freshly milled flour, you will see the bubble on the bottom of the loaf. Check your dough around the 3 hour mark. If it looks like the photo above, then your dough is ready for the next step. 
• After resting, perform 4 sets of stretch-and-folds every 30 minutes over the next 2 hours. To do this, wet your hands, grab one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl 90° and repeat for all four sides. 
• At the 2nd stretch-and-folds, add 1 bulb of roasted garlic. Gently squeeze the garlic out of each slot. Space the garlic cloves on top of the dough. Before you do this, flatten out the dough (see photo above). Sprinkle in the herbs, one at a time or if you have a blend, just sprinkle them evenly on the dough. Continue going around like you normally do, adding garlic and herbs.
• When you get to the 3rd and 4th stretch-and-folds, be gentle so the mix-ins stay inside the dough.
• Lightly flour your work surface and gently turn out the dough. Using a dough scraper or your hands, shape it into a loose round by folding the edges toward the center. I like to make it into an envelope shape.
• Tighten it into a taut ball by pulling it gently toward you, and place it seam-side up in a floured proofing basket or bowl lined with a floured towel.
• Place the basket/bowl in a grocery bag (tied up) and refrigerate it for 12-15 hours (cold proofing enhances flavor). It’s ready when it’s puffed up slightly and passes the poke test (dough springs back slowly when poked).
• About 45-60 minutes before baking, preheat your oven to 450°F (230°C) with a Dutch oven inside (lid on) or a Bread Cloche/Baker. When ready, carefully remove the hot baking vessel from the oven.
• Turn the dough out onto a piece of parchment paper (optional for easy transfer). Score the top with a sharp knife or lame (a simple slash or cross works).
• Create steam by pouring 1 cup of water and a few ice cubes into a 1 inch tray on the bottom of the oven.
• Place the dough inside your baking vessel, cover with the lid, and bake for 25 minutes. Remove the lid and bake for another 20 minutes until deep golden brown. I like to turn the temperature down to 400°F at this stage so it doesn’t burn the top of the loaf. 
• The loaf is done when the crust is dark and it sounds hollow when tapped on the bottom. Internal temperature should be around 205°F (96°C).
• Let the loaf cool completely on a wire rack for at least 1-2 hours before slicing. This helps the crumb set properly. I know it’s hard but it will be worth the wait!

Notes

• No Salt: Traditional Tuscan bread is saltless to pair with salty foods like prosciutto or pecorino cheese. If that’s not your style, add the salt during mixing.
• Flavor Twist: Some Tuscan variations include rosemary or olives—feel free to knead in a handful after the 2nd stretch-and-fold if you’d like.
• Starter: Make sure it’s nice and bubbly. A well fed starter makes a great loaf!

I hope you enjoy this Tuscan Sourdough Loaf. I make it all the time. The flavors of Tuscany are just amazing. As always, tag me over on Instagram if you make it!

Source:

La Cucina Italiana

Wendy Lea Walker, NTP

Nutritional Therapy Practitioner

I’m Wendy. A wife, empty-nester mama, homemaker, homebaker, gardener and small-time farmer. I love sharing wisdom and mistakes I’ve learned along the way. Anyone can garden or homestead, no matter where you live. It’s a mindset. You just have to start somewhere. I believe food is medicine. Feed the body real whole foods and healing will begin.