Bread (Pane)

Biga tradition & classic Italian loaves by Chef David Giani—technique, recipes, and print-ready cards.

The Foundations of Italian Bread and Baking

Many regional Italian breads begin with a simple biga—a slow, cool pre-ferment that develops strength, aroma, flavor, and an open, glossy crumb. Explore the complete Italian baking recipe collection, study fermentation, hydration, gluten development, shaping, proofing, steaming, and baking through the Tuscany Cuisine Culinary Academy, and learn more about flour, yeast, olive oil, salt, grains, grapes, rosemary, and natural starters in the Ingredient Library. These recipes also connect directly to menu development, bakery production, labor planning, inventory, purchasing, and food-cost analysis.

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Schiacciata con l’uva (Tuscan grape flatbread)
Schiacciata con l’uva (Tuscan grape flatbread)
Cornetti (Italian croissants)
Cornetti (Italian croissants)
Pizza al taglio
Pizza
Ciabatta loaf close-up
Ciabatta
Whole wheat Tuscan bread (integrale)
Pane Toscano integrale
Lievito madre (natural starter)
Lievito madre (natural starter)

How to Make a Biga (Starter)

  1. Mix: 250 g bread flour + 170 g water + a pinch (0.5 g) yeast → shaggy dough.
  2. Ferment: Cover; 12–16 hours at 18–21 °C / 65–70 °F until domed and aromatic.
  3. Use: Add to dough (30–50% of total flour weight). Refrigerate up to 3 days or freeze portions.

Recipe Cards

Pane Toscano loaf

Pane Toscano (No-Salt Tuscan Bread)

Prep: 20 min + rises · Bake: 35–40 min · Yield: 1 large loaf

Ingredients

  • 300 g biga, ripe
  • 450 g bread flour
  • 320–340 g water (70–75% hydration total)
  • 3 g yeast · no salt (traditional)

Steps

  1. Mix biga, flour, water, yeast to a tacky dough; rest 20 min (autolyse).
  2. Knead or fold to develop gluten (5–7 min).
  3. Bulk ferment 1½–2 h; one fold midway.
  4. Shape bâtard; proof 45–60 min. Score.
  5. Bake 230 °C / 445 °F with steam, 35–40 min to deep golden.
Est. per slice (1/12): 160 kcal · F 1 g · C 33 g · P 6 g · Na 2 mg
Ciabatta crumb and crust

Ciabatta (Biga Method)

Prep: 25 min + rises · Bake: 20–25 min · Yield: 2 loaves

Ingredients

  • 350 g biga, ripe
  • 500 g bread flour
  • 400–430 g water (≈80–85% hydration)
  • 8 g salt · 3 g yeast

Steps

  1. Mix to shaggy dough; 30 min rest.
  2. Four sets of stretch-and-fold every 30 min (2 h total).
  3. Bench rest 20 min; divide in 2; gently shape.
  4. Proof 35–45 min; bake 245 °C / 475 °F, 20–25 min with steam.
Est. per serving (1/8): 180 kcal · F 1.5 g · C 36 g · P 6 g · Na 220 mg
Focaccia with rosemary and sea salt

Focaccia (Rosemary & Sea Salt)

Prep: 20 min + rises · Bake: 20–25 min · Yield: 1 sheet pan

Ingredients

  • 500 g bread flour
  • 400–425 g water (80–85%)
  • 40 g EVOO (plus for pan)
  • 10 g salt · 5 g yeast
  • Rosemary, flaky salt

Steps

  1. Mix; rest 20 min; 2–3 folds over 60 min.
  2. Oil pan; spread dough; proof 45–60 min.
  3. Dimples, drizzle EVOO; rosemary & salt.
  4. Bake 220 °C / 430 °F, 20–25 min to golden.
Est. per piece (1/12): 210 kcal · F 7 g · C 31 g · P 6 g · Na 310 mg
Schiacciata con l’uva

Schiacciata con l’uva (Tuscan Grape Bread)

Prep: 25 min + rises · Bake: 25–30 min · Yield: 1 pan

Ingredients

  • 500 g bread flour · 320–350 g water
  • 8 g yeast · 8 g salt · 40 g sugar
  • 50 g EVOO (plus for pan)
  • 500 g grapes (preferably wine grapes)
  • Rosemary (optional)

Steps

  1. Mix & knead; first rise 60–90 min.
  2. Half dough in oiled pan, scatter grapes; top with remaining dough and more grapes.
  3. Proof 30–45 min; sugar + EVOO on top; rosemary optional.
  4. Bake 200 °C / 390 °F, 25–30 min; rest before slicing.
Est. per piece (1/12): 230 kcal · F 7 g · C 36 g · P 6 g · Na 260 mg

Nutrition values are estimates based on standard ingredients.

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