Uncle Larry Adventures

Italian Classics · Tuscany

More italian bread recipes

Pane Toscano

Pane toscano: the traditional unsalted Tuscan loaf with a thick crust and open crumb, made for soups, prosciutto and ribollita.

Pane Toscano

The famous saltless loaf

Golden Italian focaccia and crusty bread loaves on a wooden board

The short version

Pane toscano: the traditional unsalted Tuscan loaf with a thick crust and open crumb, made for soups, prosciutto and ribollita.

Prep
30 min
Cook
45 min
Total
1 hr 15 min
Serves
1 large loaf

Ingredients

  • 500 g bread flour
  • 330 g water
  • 150 g active starter or biga
  • No salt — that is the point
  • Semolina for dusting

Instructions

  1. 01

    Build the biga. Mix starter, half the flour and half the water and ferment 8 hours at room temperature.

  2. 02

    Final dough. Add remaining flour and water, knead 8 minutes and bulk ferment 3 hours with folds.

  3. 03

    Shape and proof. Shape into a round, dust with semolina and proof 1½ hours seam-up.

  4. 04

    Bake with steam. Bake at 450°F with steam for 20 minutes, then 25 minutes dry until dark.

Larry’s rule: It tastes flat on its own — it's supposed to. Pair it with prosciutto, pecorino or soup and it makes sense.

Nutrition (estimated, per serving)

Serving
1 serving (about 80 g)
Calories
213 calories
Protein
7 g
Carbs
44 g
Fat
1 g
Saturated fat
0 g
Fibre
2 g
Sugar
0 g
Sodium
4 mg
Cholesterol
0 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/pane-toscano).

Before you cook

What to know about Pane Toscano

What it is

Pane Toscano is a bread recipe rooted in Tuscany's rustic, practical cooking. This version makes 1 large loaf in 1 hr 15 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: build the biga, then final dough, then shape and proof. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 500 g bread flour — provides the recipe's main structure, so its cooking time and texture matter.
  • 330 g water — supports the dish's balance, texture and regional character.
  • 150 g active starter or biga — supports the dish's balance, texture and regional character.
  • No salt — that is the point — supports the dish's balance, texture and regional character.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

Bake ahead, cool completely, and store airtight. Refresh briefly in a warm oven before serving.

What to serve with it

  • Serve warm at the table or use for sandwiches and crostini.
  • Cool fully before storing so the crust does not soften.

Questions Larry gets asked

How long does pane toscano take to make?
About 1 hr 15 min start to finish — roughly 30 min of prep and 45 min of cooking. That yields 1 large loaf.
What do you need to make pane toscano?
5 ingredients, starting with 500 g bread flour, 330 g water, 150 g active starter or biga. The full list with quantities is on this page.
How do you start pane toscano?
Build the biga: Mix starter, half the flour and half the water and ferment 8 hours at room temperature.
How do you know when pane toscano is done?
Bake with steam. Bake at 450°F with steam for 20 minutes, then 25 minutes dry until dark.
What is the most common mistake with pane toscano?
It tastes flat on its own — it's supposed to. Pair it with prosciutto, pecorino or soup and it makes sense.
Can you make pane toscano ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a bread that reheats well.

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Quick answer

Why did my risotto turn out gluey?

Gluey risotto usually means too much stirring at too low a heat, or the wrong rice. Use Arborio or Carnaroli, keep the pot at a steady simmer, stir every 30 seconds rather than constantly, and stop while the grains still have a firm center.

The gear Larry uses →Where to eat sausage & peppers →What to drink with it →This week on the blog: Labor Day Cookout: The Sausage Lineup That Never Fails →

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