Saltless, yet it is never bland! This Tuscan bread is more substantial than the French bread, and although it hasn't the airy lightness of a French baguette, it is not heavy like some German bread either. Fresh tomatoes and basil layered on a large slice of Tuscan loaf would make a perfect snack or like what I did, spread the bread with cheese Toscana
angiesrecipes.
One explanation of the saltless bread is that the Tuscans, well known for being tightfisted couldn't bear to pay the government salt tax and chose instead to make bread without it. Perhaps, but gastronomes point out that the Tuscan bread is perfectly suited to their cuisine, which is full of strong flavors.
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- Pour the boiling water over the 250 grams flour in a bowl. Stir until you have a smooth thick paste. Cool and and let rest covered with a plastic wrap overnight in the fridge. The next day, take the dough out of the fridge and let rest for an hour to bring the paste to room temperature.
- Place the paste and the rest of the ingredients in the bowl of your stand mixer and stir on low speed until combined. Increase the speed to medium and continue mixing until the dough is smooth and leave from sides of mixing bowl. Transfer the dough to a lightly oiled bowl. Cover and let rise until double in bulk, about one hour. Turn the dough onto a lightly floured work surface and divide it in half. Round each dough up and let the dough balls rest, covered, for 15-20 minutes.
- After resting, shape the dough into batards. Proof the shaped batards, covered,on a piece of parchment paper or in moulds or pans for about one hour. Meanwhile, preheat the oven and the bricks to 220C/450F. Once the dough has doubled in size, sift flour on the surface of the batards to create a rustic appearance. Score the bread and carefully transfer them on the bricks in the oven. Bake the bread for 50 minutes. Cool on a wire rack.
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61 comments:
Looks so delicious. I would like to try this bread :)
This bread looks SO good and tasty!
Yum!
So yum, love Italian bread,to eat and to bake! Your bread looks amazing!
I just love the different kind of breads you make. This bread n the texture just amazing �� ��
Wow, great recipe, I´d like to try this! :)...btw, would you like to follow each other? If yes, please follow me on my blog and I´ll follow you back :) - https://whatafancyworldbylaura.blogspot.com
With you all the way although I think the bread is saltless because of other strong flavours known to be used :-)
j'adore ce genre de pain pour les tartines
bonne soirée
Like always a great recipe
xx
Somehow on trips to Italy I have always found this unsalted bread less tasty than French bread, which has salt in it. Your loaves look good.
best.... mae at maefood.blogspot.com
Oh, Angie, your batards are beautiful! I most often prefer to make those rather than baguettes. Must try this saltless bread.
I am so used to eating bread and other things with salt in them- I trust you that this bread does taste good, though.The 'batard' shapes look very interesting!
BTW, I subscribed to your blog but I haven't been notified of your recent posts for some reason!
Nothing beats homemade bread!
Perfect crumb Angie! Looks delicious
Beautiful loaf. Nice to go with hot coffee!
Looks very good, Angie! Saltless is good, I will have to try this. Thanks!
French, German, or Tuscan . . . an artisan bread will always grab my attention! Pass the butter please (or whatever spread is fine with me)! Cheers Angie!
As always your bread looks amazing!!
Saltless yet flavourful. The taste must have been very rich & yummy.
Here's wishing u & loved ones a very Happy & Prosperous Year of the Rat!
Wow!, even if it doesnt contain salt I think it will taste delish with all those toppings you have mentioned :)
Those Tuscans! I bet the olive oil gives this a ton of flavor! And so simple. This is a keeper!
absolutely beautiful bread Angie !!!
What a wonderful bread Angie! It looks tender and delicious. I erroneously thought that yeast needed salt to rise!
I feel like I mention this every time I'm here, but I seem to always learn about a new ingredient from your recipes. I haven't tried cheese Toscano before and now I can't wait to get my hands on it. I haven't ever made a yeast bread without salt. I'm intrigued. :-) ~Valentina
I love the look of the crust!....looks yummy and healthy!!......Abrazotes, Marcela
Nothing soaks up a red sauce like this type of bread! I could eat a whole pot of sauce by dunking this bread into it.
Nothing beats up the smell of baking bread!
The bread crust looks so beautiful, Angie. Happy Lunar New Year!
My goodness, what a gorgeous loaf! I'm sure the olive oil gives it all the flavor it needs. The crumb and crust look delightful, Angie.
wow this looks like the perfect loaf of bread
Bread looks amazing..perfect loaf,yum.
This looks sooo delicious! I am so envious as I don't bake bread well.
your bread texture is so beautiful Angie
The crust and crumb, both looks so perfect! So good!
I've been on such a bread baking kick lately! This looks fantastic!
This looks beautiful Angie. I love making homemade bread - the comforting aroma permeates through the entire house.
Nice crusty loaf and it's unbelievable that is homemade too
Fresh tomatoes and basil on a slice of bread you are just making me hungry even though i just had dinner.
Would love to try this out..they sound delicious!
delicious bread
This sounds very interesting. I'd love to try bread like this, with 2 types of dough, so I'm going to save the recipe for later.
This is such an interesting recipe Angie using boiling water to the dough...and no salt? Even better...the texture of the bread looks amazing...I must try this recipe.
I hope you are having a fantastic weekend!
The texture looks divine!! Perfect to eat with a nice smear of creamy butter!!
You should have your own bakery this is so fantastic!
It's a cold and blustery snow day here (read staying at home) so to me, it feels like I should be making bread! Right?
As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!