Homemade bread from Tuscany - This recipe is characterized by the fact that no salt is used for its preparation.
Legend has it that it dates back to the 12th century, when the Republic of Pisa put Florence under a blockade on the salt trade. The inhabitants of Florence had nothing else to do rather than a prescription for bread prepared without salt. Another legend says that, at that time, salt was simply too expensive for the inhabitants of Florence. Anyway, a recipe for homemade bread from Tuscany (Florence) is prepared without salt. Another important feature is that homemade bread from Tuscany, bakes in a wood-burning oven. In Italy, they call it the round version Draft, when it is elongated then it is Garden Slippers, and when it is very long, then it is Philone.
Homemade bread from Tuscany - Recipes and Cookbook online
Homemade bread from Tuscany - This recipe is characterized by the fact that no salt is used for its preparation.
- 25 g of fresh yeast
- 1 pinch of sugar
- 300 ml of water
- 500 grams of flour
- 1 tablespoon olive oil (extra virgin)
- Place the flour in a large mixing bowl. Add sugar and olive oil and slowly add water while mixing. Knead for about 10 minutes. If necessary, add water and flour to obtain a smooth, elastic and compact mass. The water must be lukewarm. Cover the container with a damp cloth and let it stand for about 1,5 hours, until the volume of the mass doubles.
- Sprinkle the work area with flour. Take the dough and form a round bread shape. Sprinkle flour on the baking paper and place the formed mass of bread dough on it. Cover with a damp cloth and leave for 40 minutes to rise.
- Heat the oven to maximum temperature (200 - 220 C). When the rising process is finished, put the bread to bake for about 40 minutes, until it has a dark golden crust.
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