Quoted message said:From: "caladezi" <[email hidden]> Subject: Rustic Bread from Napoli or Tuscany I am
looking for a recipe for an Italian home made, salt-less, yeast = bread that is hard crusted,
very "Airy" inside and a bread consistency = that seems moist or "oily". Any Southern Italians
out there that might
=
Quoted message said:know this one? caladezi
Salt-less bread is from Tuscany :-)
(if you need to convert grams into ounces you have to multiply by 0.0352)
Pane Toscano (bread from Tuscany)
650 g flour; 300 ml lukewarm water; (warning: probably you'll need less water!) 1 spoon Extra-virgin
olive oil (optional); 12 g beer yeast.
To make this bread, you need more than one day! First day: mix together 300 g of flour, 100 ml water
in which you melted 7 g beer brest. Put the dough in a big cup (or a container) and cover. Let it
leaven for 12 hours.
Second day: Mix together 50 ml water in which you melted 5g beer yeast, 350 g flour, the dough you
prepared the day before, and all the water you need to have an elastic dough (it's good when dough
springs back after pressing your fingers into it). Make a ball with the dough and put it on floured
baking sheet in a baking tin, cover it with a napkin (big enough to cover it all!) and let it leaven
for 1 hour and a half. After this time, preheat oven to 220C (428F), put the napkin off and bake for
10 minutes, then bake 40 minutes at 180C (356F).
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