Traditional stoneground Tuscan bread

See the recipe by Molino Soncini Cesare

Molino Soncini Cesare Stonemilled type-1 FIRST flour5.5kg
water3 litres
beer yeast110g (2% of the flour)
salt82.5g (1.5% of the flour)

Ingredients for the filling/topping


pour the flour into the dough maker, and spin it for five minutes to allow it to oxygenate; melt the beer yeast in the water and add it to the mix. Work the dough until it starts to becomes solid, then add the salt and mix until it becomes elastic and smooth (which should take around 10 minutes in total). Leave it to rest for 30 minutes, covered with a cloth.
Now form it into two oval-shaped or round pieces of dough, and leave them to rest on a floured wooden or steel surface for around 90 minutes, covering each one with a plastic sheet. Place the bread for around an hour in a pre-heated oven at 200ºC, and cook for 40 minutes.


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