Description
This is perhaps the most unusual bread I have ever met. It has no salt. The story says he was born this recipe because of the "salt war", the inhabitants of Pisa allegedly blocked the supply of salt to Florence. According to another version, the neutral Tuscan bread helps to reveal the taste of the dishes, rich aromas of herbs and garlic, the taste of smoked meat and pickles, and sauces. However, bread is very popular and many dishes are not cooked without it.
Ingredients
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Flour
558 g
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Water
363 ml
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Yeast
5.2 g
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Olive oil
0.5 tsp
Cooking
First of all show how to look of 0.2 g of yeast. Please note, coffee spoon. To do this, weigh 6 g of yeast, weigh out 5 g, the remaining part is divided into 5 parts.
In the evening to put the big. Please note that tomorrow afternoon You have to devote to this bread, spread the time in advance. In water, add yeast, mix + flour and knead the dough. To big to leave on the kitchen counter for 12 - 16 hours, covering the bowl with foil. It is easier, because even the most dense cover will Wake You up in the night with a loud Bang. It is necessary to You?
Here is our big brew after 12 hours.
In the bowl of a processor put all the big, pour water, add yeast and on the lowest speed to mix everything into a smooth emulsion. Then add the flour and knead the dough 7 minutes on medium speed.
Grease capacity olive oil and put the dough. Put the dough for fermentation for two hours, making one obmin in 45 minutes. Here is vibrative dough.
Mouldable bread. For the traditional round or loaf shape, which is useful when cutting for crostini. Grate linen fabric with a mixture of whole wheat and wheat flour.
Cloth lay in a basket and put our billet smooth side down. Cover tape saveriani.
Proofing 1 hour. Pre-heat the oven to 230 degrees, prepare a smaller pan with boiling water. Rasstoyatsya the workpiece gently turn the sheet of parchment to make an incision crosswise and send in the oven. Bake for 10 minutes with steam, then 30 minutes without steam at 230 degrees.
Cool down under a towel on a rack.
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