Pane Toscano or Pane Sciocco

Translated and adapted from Il Pane, Un'Arte, Una Technologia, by Pierogiorgio Giorilli and Simona Lauri. Please note the small amount of salt in this recipe.

3/4	Tsp.	Yeast - active dry or 3/10th of a small cake yeast (5 g)
1/4	Cup	Water - warm (60 ml)
3/4	Cup + 1 Tbl.	Water - (195 ml)
3 3/4	Cups	Flour - unbleached-all purpose (500 g)

2 1/4	Tsp.	Yeast - active dry yeast or 9/10th of a small cake yeast (15 g)
1/4	Cup	Water - warm (60 ml)
1 1/4	Cups	Water - (300 ml)
All		Starter from above
3 3/4	Cups	Flour - unbleached all purpose (500 g)
2	Tsp.	Malt (10 g)
1	Tsp.	Salt (5 g)

Dissolve the yeast in 1/4 cup water and allow it to stand for approximately 5 -10 minutes. Add 3/4 cup plus 1 tablespoon water to the yeast mixture. Add the unbleached all-purpose flour (3 3/4 cups) and mix until the flour is absorbed. The dough will be stiff. Cover the starter and allow it to remain at room temperature for 16-20 hours.

Dissolve the yeast in 1/4 cup water and allow it to stand for approximately 5 -10 minutes. Add 1 1/4 cups water, then add the starter, and mix until the ingredients are blended. Gradually add the unbleached all-purpose flour (3 3/4 cups) and the malt (2 teaspoon) and continue to mix until the dough begins to hold together. Knead the dough to a medium firm consistency. Add the salt (1 teaspoon) and continue to knead until the dough is smooth and elastic.

Place the risen dough onto a flour dusted work surface, and divide it into two portions. Dust a piece of canvas (untreated, 100% cotton), or a proofing board (lumber core plywood) with flour. Flatten each portion of the dough into a large circle. Using your thumbs as a guide, lift the dough from the top, and carefully roll it toward you into a fat cylinder. Repeat with the second portion of dough. Place each portion of dough (seam side up), on the canvas or board, and cover with a cotton towel.

1.)	Allow the dough to rest for approximately 35-40 minutes. Transfer each portion of dough to a lightly floured sheet of parchment paper, turning the dough over (seam side down), in the process.
2.)	Allow the dough to rest for 10 minutes. Transfer each portion of dough to a lightly floured sheet of parchment paper, turning the dough over (seam side down), in the process. Allow the dough to rest for approximately 30 minutes more.

Note: Please note that the ideal temperature and humidity during the following rest period is 80 F and 80%.

As the dough is rising, place a baking stone in the oven and set the temperature to 425 F. Allow the oven to heat for 30 minutes.

Slide a baker’s peel beneath the parchment paper.; Slide the parchment paper from the peel onto the baking stone. Allow the dough to bake until it is a golden color, approximately 25-30 minutes.