Ingredients

• Mix first: 1 cup - whole-wheat flour
• 3/4 cup - bread flour
• 2 cups - lukewarm water
• 2 tsp - active dry yeast.
• Mix the rest: 2 cups - of bread flour
• Between 1 and 2 cups - of all-purpose flour
• 1 tbsp - olive oil.

How to Make Rustic Tuscan Bread

• Mix all the ingredients listed in 'mix first' in a large bowl by hand or in a stand mixer. Set aside to rise about 8 hours.
• Now add bread flour, all-purpose flour and olive oil and mix by hand for about 15 minutes, or with the dough hook set to medium speed, for about 8 minutes.
• The dough will be smooth but still rather sticky.
• Place the dough in an oil-coated bowl, cover with a kitchen towel, and set aside for 2 hours or until it's doubled.
• Now lightly oil a baking sheet and cover it with some cornmeal
• Punch down the dough and shape it into a round by pulling on the sides and tucking them underneath.
• Place the loaf on the baking sheet, cover loosely with an oiled plastic sheet, and set aside in a warm place to rise, about 1.5 hours.
• About half an hour before baking, heat the oven to 425 C.
• Place a small pan (a pie plate or cake pan would do perfectly) in the lowest rack of the oven.
• With a sharp knife, make two quick gashes, like a cross, on the top of the loaf, taking care not to deflate it.
• Now place the bread into the preheated oven, and immediately add a cup of water to the pie plate/cake pan you'd already placed in the lowest rack of the oven.
• Bake the bread for 40 minutes.
• Remove from the oven and place on a rack to cool.
• Slice with a serrated knife and serve.
• Recipe courtesy: Holy Cow Vegan