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.


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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