Dark Tuscan Bread (Pane Toscano Scuro)

flour, yeast

Ingredients

• Starter1 teaspoon active dry yeast (6 g)
• 2/3 cup warm water
• 1 1/3 cups unbleached all-purpose flour (175 g)
Dough1 1/4 teaspoons active dry yeast (9 g)
• 1/3 cup warm water
• 1 cup water, room temp
• 1/4 cup unbleached all-purpose flour (30 g)
• 3 3/4 cups stone-ground whole wheat flour (475 g)
• cornmeal

Directions for Dark Tuscan Bread (Pane Toscano Scuro) Recipe