Tuscan Bread and Sweet Rolls

In tonight’s Rustic Artisan Bread class we made Tuscan Bread and Sweet Rolls. Yummy!

In last week’s class, we made a Poolish for the Sweet Rolls, and a “Scald” or “Mash” for the Tuscan Bread.

Tuscan Bread has an interesting story. There is much speculation as to why Tuscan’s stopped salt in their bread, but what we do know is that it was sometime during the 12th century. And the tradition remains today. Scalding some of the flour in boiling water brings out the wheat’s sweetness and adds complexity to the bread.

Tuscan Bread has a few simple ingredients: the “Scald” or Mash” which is made up of boiling water and flour, along with additional flour, yeast, olive oil, and water. And once baked, this bread is gorgeous, plus it smells amazing!! 😀 What can I say?! It was the perfect rustic artisan bread.

My enormous Tuscan Bread loaf! 🙂

Sweet Rolls are made up more ingredients: the Poolish which is made up of water, yeast, and flour, along with additional flour, sugar, salt, yeast, olive oil, and water. The Sweet Rolls are then dusted with an icing sugar after they have been baked. These mini breads are super cute because they are cut into little squares before being baked. And although they are sprinkled with icing sugar, they are meant to be eaten at tea time with a little bit of sweet butter or jam. 🙂

Dusting my Sweet Rolls with icing sugar.
Sweet Rolls.
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