Simili sisters' Tuscan bread

Category: Sourdough bread
Kitchen: italian
Simili sisters' Tuscan bread

Ingredients

zakavaska 315 g
wheat flour 315 g
water 157 g
salt as desired (I added) 8 g

Cooking method

  • Tuscan bread is very easy and fast! The formula for this recipe is very simple.
  • How much leaven + the same amount of flour + 1/2 part of the flour, water. This bread is baked without salt and this is its peculiarity. But I made a retreat. So:
  • Refresh the sourdough 3 times, bringing the hydration to 50%. This is for those who have it 100%. Next, mix everything, shape into a ball and let it stand for 4 hours. I deviated a little from the recipe and let the dough rise in a bowl for 1.5 hours, and then collected it in a ball and laid it on parchment and put it in the oven with steam and the lamp on. The dough rose in 1.2 hours. Before baking, the piece can be placed on a baking sheet with coarse salt and sprinkled on top of the bread (I did not do it, since I added salt to the dough). Preheat the oven to 200 *, cut the bread, sprinkle with water and bake for 10 minutes with steam, then remove the steam and reduce the temperature to 180 *. Bake until tender for 30-35 minutes. Shake off the salt after baking. The bread turned out to be very tasty with a crispy crust and sourdough bread aroma.
  • Simili sisters' Tuscan bread
  • Simili sisters' Tuscan bread
  • the recipe is taken from the site 🔗

Cooking program:

oven

Note

The recipe is very convenient for those who have accumulated a lot of leaven.

Natali06
Tattoo, beautiful bread! A very good recipe and you said everything right: Tuscan cuisine is very simple, and they almost never put salt. Therefore, salt was absent in the original recipe.
Tata
Natus, thank you. I deviated from the recipe due to the lack of coarse salt for sprinkling and, to be honest, I was not sure about the positive perception of my family.
Natali06
Yes everything is correct. We are used to everything with salt, without it we can’t do We are not Tuscan
Admin
Quote: Natali06

Tattoo, beautiful bread! A very good recipe and you said everything right: Tuscan cuisine is very simple, and they almost never put salt. Therefore, salt was absent in the original recipe.

As far as an Italian family in Tuscany explained to me, bread is baked at home in two versions: ordinary yeast bread with sea salt (always soft and tasty) and wheat bread without salt, which turns out to be much drier, even when fresh, and such bread is used for sandwiches with dried pork, pancetta, which is already salty. And it is also customary to pour such bread on top with olive oil.
I tried this bread, and with pancetta and olive oil - delicious! And even so, the bread does not seem unleavened!
An interesting detail - in the kitchen in a village house there is a large Boshevsky slicer, especially for cutting pancetta into very thin strips, which is bought in large pieces, and is cut already at home
Tata
Tatiana (Admin) thanks for the interesting addition. This bread is not dry at all, it is sourdough. According to my observations, yeast bread b (without baking) becomes dryish faster than sourdough bread
Deppert
Explain, please, I am ignorant of what is "Refresh the leaven 3 times, bringing the hydration to 50%. This is for those who have it 100%" And how to find out your percentage of hydration
Viki
Quote: Deppert

And how to find out your percentage of hydration
The percentage of hydration is the amount of water for every 100 g of flour.
If the sourdough contains 100 g of water per 100 g of flour - 100% hydration, if per 100 g of flour 50 g of water - then 50% hydration.
elenusca
I baked your bread. very tasty, thank you (sorry, don't know your name)Simili sisters' Tuscan bread
Merri
Tata, wonderful, just wonderful bread !!!
Tata
elenusca , Merri I'm glad I liked the bread. Bake for health
hoty_leva
Tell me, what about the consistency of the kneaded dough?
Tata
hoty_leva the dough is soft, not sticky, well formed into a bun.
Ah nata
Girlfriends. In my opinion, this recipe is just a top dressing of the Italian leaven Levite mandre (50% dilution), without salt, of course. The finished sourdough was fed a little and baked at the peak. In fact, there is a way out to get rid of the leaven.)) But I specially keep it in small volumes - it's very convenient.
When feeding pavda, the same amount of water is taken, and the flour is twice as much. That is, the leaven here turns out to be leavened more strongly - the product may turn out to be too sour. I think if you initially take a smaller amount of zakvaki (at least twice in proportion), the effect will be the same, if not even tastier. Levite mandre smells delicious at its peak.
The original natural sourdough easily lifts up in 3-5 hours at a comfortable room temperature (in summer or in a cold room), in a closed container so that the crust does not dry out.
Kokoschka
Tatawhat an interesting bread.
Just yesterday I bought whole grain flour for sourdough

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