This bread is very easy to make and if you made it with natural yeast, not only give you the best source of nutrition but it will be more healthy for you eating it with regular meals.
Saltless Tuscan Bread
Many cooks and cookbook authors insist a bread made without salt could only be flat and insipid, but now for many centuries the traditional Tuscan bread it has made without salt. "Dante" the famous Florentine poet referred to it in the Paradise of the "Divine Comedy". Foreseeing the difficulties of his exile from Florence, he speaks of them figuratively, "you shall learn how salty is the taste of another bread." There are many different shapes, sometimes big flat rounds scored in tic-cat-toe patterns or the smaller crusty ovals of bread are sometimes rough and somewhat coarse, sometimes more compact inside, but they are always mellow and bland.
One explanation of the salt less bread is that the Tuscan's, well known for being hard heads, couldn't bear to pay the government salt tax and the chose instead to make bread without it. Perhaps, but gastronomes point out the Tuscan bread is perfectly suited to their cuisine, which is full of strong flavors. Tuscan's eat thick slabs of local prosciutto that is much stronger and saltier than that of other regions, example the typical "Finocchiona" sausage are more highly flavored than other Italian varieties; the salt less Tuscan bread sets a perfect match for both.
The sauces for Tuscan meats and stews are extremely spicy and flavorful, and the salt less breads sets a perfect balance when stepped in the gravies. Use Tuscan breads as the Tuscan do: for "Fettunta", a slice of bread grilled or broiled, rubbed with fresh garlic, and then brushed with a fruity olive oil of the first pressing. for crostini with chicken livers or games; for highly flavored Tuscan salami and prosciutto; for spicy sauces and gravies with meat. This particular bread tend to dry very quickly, but is always the best when is soaked in a dressing or liquid for salad or soup, such as "panzanella" or "ribollita".
If you like to know how to make your first natural yeast " a chef levying, is not easy but with some of your dedicate passion to make your yeast from scratch just follow this simple directions.
You need mixed flours that milled from organic whole berries:30%spring wheat, 30%hard red winter wheat,30%spelt and 10%rye.
For my favorite mother yeast recipe is with a 60% hydration 1lb of distillate water (do not use water from your faucet it will not work because for the iodine content in the regular tab water the yeast will not develop), 28 ounces of all Purpose flour,28 ounces of mixed flours, 4 grams of salt and 2 grams of malt. For the best results if you get the fresh wheat wait until the last moment to mill the grains into flour, in order to preserve the maximum number of wild yeast cells present in the grain.
Mix the flour and the malt first and add the salt after about a minute of mixing. Add the water, mix, then add the salt.
When the starter is bouncy and the imprint of finger remain visible, roll it into a ball, dust it with flour, flatten it into a disk which will fit at the bottom of your chosen plastic container with a tight-fitting lid. For these proportions of flour and water, the disk should have a diameter or at least 7", so the container needs to be selected accordingly. Then place the ball in the plastic container, resting it on a mixture of coarsely milled whole grains (again wheat,spelt, and rye) to prevent light and air from filtering through.Cover with another layer of the same mixture (the disc of starter must be entirely buried), and closed the lid tightly. Let ferment for about 22 hours at 80 degrees F, or 26C.
After the time, dust off the ball. A crust will have formed. Harvest 200 grams of crust. Measure 260 gram of water at 86 degrees F and pour it over the chunks of crust. When the crust is soft enough (it takes about 15 minutes) using an immersion mixer or blender to mix with the water.
Mix this starter with the flours and the flours and the ,malt, fold it over and over, add the salt, and end up with a plump ball again. Follow the same process flatten slightly and place in a sealed container, without flour coating. Let ripen overnight at 82 degrees F.It will triple the bulk
Then blend the 200 gr ripe (discard the balance) with 240 gram of water at 86F. combine 400gr of flours to the diluted dough, mix briefly, mix in1g salt, and again form the ball. Let it ferment it again for just 4 hours at 80F. Repeat the last process at least 3 times until the dough will be larger then 3 times of the original size.
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