The Panaccio is one of the oldest breads of Tuscany, a true journey into taste that preserves the shape and flavor of the past.
Even today it is handcrafted, and thanks to the folds on the surface, it achieves a wonderfully rustic and crispy crust.
The Tuscan Panaccio is ideal for being enjoyed as bruschetta (simple with a drizzle of oil or with fresh cherry tomatoes), and it is the perfect ingredient to prepare the famous, simple, and delicious panzanella.
My Version
Did you know? The real Tuscan Panaccio is without salt. However, since we like a bit of salt at home, I decided to add a pinch to this recipe.
Try it, because I’m sure this rustic bread will win you over!
Let’s start Cooking! Enjoy the recipe.
Giusi
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 6 Hours
- Preparation time: 7 Hours
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Tuscan Panaccio
- 8 cups all-purpose flour
- 2.75 cups water at room temperature
- 0.28 oz fresh yeast (or 0.09 oz of dry yeast)
- 2 tsp fine salt
Steps for the Tuscan Panaccio
I kneaded for convenience with the stand mixer but if you prefer, knead by hand.
In a large bowl, pour the flour and crumbled yeast, and start to mix.
Start pouring the water into the bowl, but do not add it all at once (leave a little for later). Knead the ingredients.
When the first batch of water is absorbed by the dough, add the salt and the reserved water.
Now you need to work the dough well with your hands, until you get a smooth and slightly sticky dough.
Place the dough in a bowl, cover with plastic wrap and let it rise in the fridge for 2 hours.
(I will explain the reason for the rest in the fridge in the final tips section!)
After the dough has rested in the fridge for 2 hours, remove it and let it rise for another 4 hours at room temperature.
Once it has finished rising, turn the dough onto a floured surface and divide it into two portions.
Warning: the two portions should not be kneaded or worked! Using hands full of flour, place them on a baking tray lined with baking paper.
You can shape it as you like: you can make a simple loaf or twist them a bit.
Bake in a hot and static oven following these steps:
20 minutes at 428°F
Then lower and bake for another 15 minutes at 392°F
The Tuscan Panaccio is ready!
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Storage
Your Tuscan Panaccio can be stored well for 3 or 4 days. To keep it fresh, place it in a paper bag for food, or wrap it tightly in a clean towel.
The “Secret” of Resting in the Fridge
You might wonder why let the dough rise two hours in the refrigerator! This cold rise is the secret for a bread with more flavor.
During these two hours, the enzymes in the flour work slowly. They have more time to transform the starch into simple sugars, creating a more complex and deep flavor for your bread. It’s a crucial step for the final taste!
