In breve
The dish in short
- Soft wheat flour type 0 (or 1 or 2) with its germ, water and lievito madre: no salt, no brewer's yeast, nothing else.
- First a biga: for every 1 kg of flour at least 500 ml of water and 200 g of lievito madre, rested at least 8 hours.
- Then the dough: for every 1 kg of flour at least 550 ml of water and 200 g of biga, rested at least 20 minutes, divided, rested at least 15.
- Shaped into a filone, rectangular with rounded corners, or a rhomboid filoncino, and left to rise at least 2½ hours before the oven.
- Baked right through: a crisp, matte crust the colour of dark hazelnut, a white crumb with irregular holes, a saltless, slightly sour taste.
Il video, Arezzo, Toscana
Pane toscano
The video: Tuscany's saltless sourdough bread
Tuscany's bread made without salt, protected since 2016: soft wheat flour with its germ, water and lievito madre, raised through a biga rested at least eight hours and shaped into a filone with rounded corners, as its PDO specification sets. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 10
- Hands-on
- 36 min
- Cooking
- 55 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 16 steps, as in the recipe.
Altri video
