For a different take on this recipe, see "Saltless Tuscan Bread" from 1996:
https://bread-bakers.com/msgs/v096n016/msg00008.html
* Exported from MasterCook *
Bread, Pane Toscano Tuscan Bread
Recipe By :King Arthur Flour Co.
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fatfree Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sponge
1/4 teaspoon active dry yeast -- or instant yeast
2/3 cup lukewarm water -- (110F) (152g)
1 1/3 cups Unbleached All-Purpose Flour -- (160g)
Dough
1 1/4 teaspoons active dry yeast -- or instant yeast
1 1/3 cups room-temperature water -- (301g)
3 3/4 cups Unbleached All-Purpose Flour -- (450g)
This traditional Tuscan bread is as simple as bread can be: it's just
yeast, water, and flour mixed together, kneaded, shaped and baked.
Why no salt? See "tips," below.
PREP: 30 mins
BAKE: 40 to 45 mins
TOTAL: 11 hrs 35 mins
YIELD: 1 large loaf of bread
Serving size: 67g
To make the sponge: The night before you want to make bread, combine
the 1/4 teaspoon yeast, 2/3 cup warm water, and 1 1/3 cups flour.
Cover and let stand at room temperature overnight.
To make the dough: The next day, combine the sponge with the dough ingredients.
Turn the dough onto a lightly floured work surface and knead until
smooth and elastic, about 10 minutes.
Place the dough in a well-greased bowl, turning to coat all sides,
cover the bowl, and let the dough rise until doubled in bulk, about 1 hour.
Turn the dough onto a lightly floured work surface without punching
it down or handling it roughly. Gently form it into a large, round
loaf by pulling all the edges underneath, gathering them and
squeezing them together, leaving the top smooth.
If you have a pizza baking stone, place the loaf on a sheet of
parchment paper; if you're using a pan, sprinkle some cornmeal on the
bottom of the pan, and place the loaf on it. Cover with lightly
greased plastic wrap, and set the loaf aside to rise until doubled,
about 1 hour.
Preheat the oven to 450F.
Slash the top of the bread in a tic-tac-toe pattern. If you're using
a baking stone, use a peel to transfer the loaf, parchment paper and
all, to the stone in the oven. Otherwise, put the pan of bread into the oven.
Bake for 15 minutes, misting bread with water from a spray bottle
three times during the 15 minutes.
Reduce the oven heat to 400F. Bake the bread 25 to 30 minutes longer,
until it's golden brown and its interior temperature registers about
200F on a digital thermometer.
Remove the bread from the oven, and cool it on a rack. Enjoy it fresh
within a day or so; freeze for longer storage.
Tips: Because Tuscans often eat their bread with very spicy main
dishes, or top it with salty, strong-flavored meats or cheeses, it's
often salt-less. It's very bland tasting by itself, so as not to
interfere with other tastes it's teamed with. Unless you're on a
salt-free diet and are used to salt-less food, this bread probably
won't taste very appealing to you, if eaten by itself. But pair it
with a salty prosciutto or a strong Parmesan cheese; or broil it,
then spread with olive oil and crushed garlic; or eat it with a
savory stew, and you'll see why Tuscans have baked and loved their
salt-less bread for many centuries.
Cal 140, Carb 29g, Fiber 1g, Pro 5g
S(Internet address):
https://www.kingarthurflour.com/recipes/tuscan-bread-pane-toscano-recipe
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Per Serving (excluding unknown items): 146 Calories; trace Fat (2.6%
calories from fat); 4g Protein; 30g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 2mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat.
NOTES : 2019 - 1230