I was doubtful whether or not I should even make the saltless Tuscan bread for the sourdough Italian Bread project. With some encouragement from interested bread folk, I did it. That, and because the original (yeasted) recipe from The Italian Bread Book by Carol Field does say you can add a bit of salt. I am a believer in salt, just like I am a believer in lard.
Sourdough Saltless Italian Bread
You can make this bread with white wheat or whole wheat flour – or a mixture of the two.
- 30 g Rye sourdough
- 175 g White or whole wheat flour
- 140 g Water
Stir, cover and leave for 12-18 hours until very frothy.
- Dough from day 1
- 295 g Water
- 500 g Flour
- Pinch of Salt Optional
- Mix the dough from Day 1 in the water until it is thoroughly incorporated. Add the flour and knead for 10 minutes. Add a pinch of salt (if using) and knead for another 5 minutes.
- Let the dough rest in a bowl for 60 minutes.
- Take it out, do a little stretch and fold. Oil the bowl and put the dough back and leave for 60 minutes.
- Do that again.
- Take it out, shape it into a loose round ball or divide it and shape it into two loose round balls, cover , and let rest for 30 minutes. Don’t punch it down – this bread should be light and holey.
- Shape it by flattening it (or them) slightly and gently into a round loaf. Place it on a well floured baking tray and then turn it over so that both sides get covered in flour. Cover and let rise for 2 hours or until the loaf/loaves have risen by 50%.
- Score the loaf/loaves and bake at 230 C for 15 minutes. Reduce the heat to 200 C and bake for 25 minutes more.
- Serve with salty things. Sauce, gravy, cheese, etc.