It is prepared without salt and is perfect to accompany structured dishes or tasty cured meats as those of the tradition of this region are.
It is the unsalted bread, without salt, perfect for highlighting the foods it accompanies. It has a long tradition in Tuscany, where it is thought to have been prepared out of necessity, when around 1100, the Pisans, due to the strong rivalry with Florence, blocked the arrivals of salt at the port, so I think of putting the eternal rival in check. But the Florentines did not lose heart and knead theirs bread without salt. According to another version, however, the habit of making bread in this way derives from the high cost of purchasing salt in Florence, which is why families began to prepare bread without this ingredient. Be that as it may, the result is that this particular type of bread enhances and enhances savory, structured foods with intense flavors.
Two doughs, for a better bread
Preparing bread at home presupposes the availability of time for the preparation of the dough and for the leavening, necessary to obtain a state of the art bread. For Tuscan bread we advise you to prepare one first chariot, an "indirect method" dough, made of flour, water and yeast, which must be left to rise for a long time and then combined with the other ingredients. Using a chariot to prepare bread means obtaining a product softer and more digestible, more fragrant and that can last longer.
Sifting the flour, a very important gesture
Whatever bread you want to make and whatever flour you need, don't forget sift it before adding it to the other ingredients. This quick and easy gesture is very important for the success of your work. Very often the packs of flour are in fact stacked on top of each other, crushed and deprived ofair, so important to create a homogeneous mixture. For this reason, before using it, sift it: in this way the flour will take in the air again and kneading will be more simple.
The ricetta of Tuscan bread
Ingredients
For the chariot: 175 g flour 0, 100 g of water, 1 g of brewer's yeast, a drop of extra virgin olive oil
Dough: the biga, 250 g flour 0, 125 g water.
Method
On a pastry board pour the flour, sifting it. Dissolve the yeast in the water and then start kneading with the flour. Brush the mixture with a drizzle of oil and leave it in a slightly tall container to rise. Cover with a cloth and let the mixture grow, it will take 12 hours. At this point, quickly mix the chariot with the other ingredients, cover with a cloth and let the dough rise for another 6 hours. After this time, take the dough, make a loaf, fold it in two and roll it up on itself. Place it on a floured cloth, sprinkle it with a little flour and let it rise for another hour. Meanwhile, heat the oven to 220 °. Take the pan, put the bread on it trying to handle it as little as possible, and let it cook for 10 minutes. At this point, lower the oven to 180 ° and let it cook for another 40 minutes. Once cooked, take the Tuscan bread out of the oven and let it rest for 15 minutes before cutting it.
Browse the tutorial to find out how to accompany Tuscan bread
This recipe has already been read 331 times!