Sourdough Saltless Italian Bread
The bread is sensational. Seriously. It is very light (no salt to impeded the rising process) and because it is sourdough it is very moist but not at all dense. There is a soft, crisply, thin crust and the flavour is great.
Servings:0
Ingredients
You can make this bread with white wheat or whole wheat flour – or a mixture of the two.
Day 1
- 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.
Day 2
- Dough from day 1
- 295 g Water
- 500 g Flour
- Pinch of Salt Optional
Instructions
- 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.