From mariapso@tiscali.it Tue Jan 13 13:41:23 2004 Date: Mon, 12 Jan 2004 13:21:56 +0000 (UTC) From: Mariapaola Newsgroups: rec.food.recipes Subject: Pane Toscano (bread from Tuscany) Followup-To: rec.food.cooking, rec.food.recipes > From: "caladezi" > 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 = > 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). -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/