Pane Sciapo - Howard Lodge
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 112.4
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 0.6 mg
- Total Carbs: 22.2 g
- Dietary Fiber: 1.8 g
- Protein: 4.1 g
View full nutritional breakdown of Pane Sciapo - Howard Lodge calories by ingredient
Introduction
This is our version of the famous Tuscan bread that has no salt. The original is a white bread, but we like to add whole wheat flour to add a bit of fiber since this is our every day bread. A traditional pairing is pane sciapo with something salty like prosciutto or speck. This is our version of the famous Tuscan bread that has no salt. The original is a white bread, but we like to add whole wheat flour to add a bit of fiber since this is our every day bread. A traditional pairing is pane sciapo with something salty like prosciutto or speck.Number of Servings: 36
Ingredients
-
For the mother:
225 g unbleached white bread flour
75 g whole wheat flour
14 g bakers yeast (2 packets dry yeast)
300 ml water
For the dough:
600 g unbleached white bread flour
200 g whole wheat flour
600 ml water
Directions
The evening before:
Make the mother by combining 225 g of unbleached white bread flour, 75 g of whole wheat flour, 14 g of bakers (dry) yeast, and about 300 ml of water. This will make a very sticky dough. Cover and let rest over night at room temperature.
The next morning:
Make the dough by adding the mother to 600 g of unbleached white bread flour, 200 g of whole wheat flour, and most of the remaining 600 ml of water. Working in a bowl, mix until the dough hangs together. You will almost certainly have to add more water.
Once the dough is completely together, knead by hand for about 10 minutes. Keep adjusting the water and flour until you get a dough that is moist, but does not stick to the work surface. I usually use whole wheat flour when adding more flour at this point. Cover and let rise until doubled in bulk at room temperature. This will take one or two hours.
Gently deflate the risen dough and shape into 6 pointed snakes. You can also make baguettes, but pointed snakes is probably a better description. These should be about 14 inches long. This shape is not traditional, but it allows us to use our non-stick baguette pans. Cover and let rise until almost double in bulk. This will take one to one and a half hours.
Heat the oven to 225 C (a very hot 425 F). When the oven is ready, make 3 almost parallel slashes in the top of each loaf with a sharp knife. These should be about 1/2" deep. Mist the loaves lightly with water.
Cook at 225 C until very well done. We take them out just before the points start to burn. There will be dark brown spots on the bread and a very crisp crust. This takes about 1/2 hour in our convection oven. It is better to bake a bit too much than too little.
Serving Size: Makes 6 14 inch loaves
Make the mother by combining 225 g of unbleached white bread flour, 75 g of whole wheat flour, 14 g of bakers (dry) yeast, and about 300 ml of water. This will make a very sticky dough. Cover and let rest over night at room temperature.
The next morning:
Make the dough by adding the mother to 600 g of unbleached white bread flour, 200 g of whole wheat flour, and most of the remaining 600 ml of water. Working in a bowl, mix until the dough hangs together. You will almost certainly have to add more water.
Once the dough is completely together, knead by hand for about 10 minutes. Keep adjusting the water and flour until you get a dough that is moist, but does not stick to the work surface. I usually use whole wheat flour when adding more flour at this point. Cover and let rise until doubled in bulk at room temperature. This will take one or two hours.
Gently deflate the risen dough and shape into 6 pointed snakes. You can also make baguettes, but pointed snakes is probably a better description. These should be about 14 inches long. This shape is not traditional, but it allows us to use our non-stick baguette pans. Cover and let rise until almost double in bulk. This will take one to one and a half hours.
Heat the oven to 225 C (a very hot 425 F). When the oven is ready, make 3 almost parallel slashes in the top of each loaf with a sharp knife. These should be about 1/2" deep. Mist the loaves lightly with water.
Cook at 225 C until very well done. We take them out just before the points start to burn. There will be dark brown spots on the bread and a very crisp crust. This takes about 1/2 hour in our convection oven. It is better to bake a bit too much than too little.
Serving Size: Makes 6 14 inch loaves