My favourite! This type of bread comes form Toscana, made without salt, and was probably born when salt was very expensive. Usually served with anchovies, olives and cold meat.
Salt controls yeast action, don’t let the dough over prove!
- Prepare the base: sift 175 g flour in a bowl, pour the boiled water and leave for few minutes, then mix well. Cover with a wet kitchen towel and leave it to rest for 10 hours.
- Dissolve the yeast in the warm water and pour the mixture in the base. Slowly add the rest of the flour in order to form the dough. Put on a board and work the dough for 5-8 minutes until elastic and smooth.
- Put the dough in an oiled bowl, cover with cling film and let it prove in a warm place for 1 hour and a half or until doubled in size.
- Put the dough on the board and make a circle and fold every size in the centre. Put it like that on the oven tray. Cover with lightly oiled cling film and leave it for 30 minutes or until doubled in size.
- Push down the loaf for about half of its height and put it upside down. Cover with a bowl and leave it for 30 minutes.
- Put the oven on 220 degrees and if you want do a light cut on the surface of the loaf. Cook in the oven for 30-35 minutes or until golden brown. Leave it to cool down. Done!