Tuscan bread from The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread (page 259) by Peter Reinhart

  • unbleached bread flour
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  • semolina flour
    Semolina is the hard part of the grain of durum wheat. When hard wheat is ground, the endosperm--the floury part of the grain--is cracked into its two parts, the surrounding aleurone with its proteins and mineral salts and the central floury mass, also called the endosperm, which contains the gluten protein that gives hard wheat its unique properties for making good pasta. A cream-colored semolina is used in pasta or Italian-style breads. There are difference grades: (1) Semolina flour is finely ground endosperm of durum wheat; (2) Semolina meal is a coarsely ground cereal like farina; and (3) Wheatina is ground whole-grain wheat. When other grains, such as rice or corn, are similarly ground, they are referred to as "semolina" with the grain's name added, i.e., "corn semolina" or "rice semolina." Read more: http://www.food.com/library/semolina-471#ixzz1ms6MXCXf Buy Now
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  • EYB Comments

    Requires standing overnight and 4-4.5 hours to prepare. Can substitute cornmeal for semolina flour.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires standing overnight and 4-4.5 hours to prepare. Can substitute cornmeal for semolina flour.

  • Zosia on January 23, 2021

    This bread, which is intentionally made without salt, is soft, yet chewy and surprisingly sweet. But it’s clearly meant to be eaten with highly flavoured foods, or at least a sprinkle of salt.

  • twoyolks on December 16, 2014

    I really miss the salt in Tuscan bread. This bread also had a texture that was reminiscent of sandwich bread.

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