Salt-free Tuscan Bread

This recipe is from Erez Komarovski’s new “Book of Baking” available in Hebrew from Keter Publications. It is simple to make, and well worth the effort.

Ingredients:

650 grams Pizza and Focaccia flour

350 gr. pasta flour

30 gr. fresh yeast (I used dried yeast with very good results)

750 ml. cold water

4 tbs. olive oil

Method (for a bread-machine):

Mix flour and yeast with water on ‘slow’ for about 10 mins., and for 5 mins. more on speed 2. Add oil and continue mixing for another minute. Cover and allow to prove for at least 1 hour.

Divide dough into 4 balls, cover for 20 minutes.

On a well-floured surface, knead each ball into an elongated tight loaf with pointed ends, then cover for about 1 hour.

Heat oven to 240 degrees C. Place a tin of water, appr. half a cup, at the bottom of the oven. Make a cut through the length of each loaf; place on a floured baking sheet in the very hot oven. Bake till done – 25-30 mins. Cool on a rack.

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