Tuscan low-salt bread

The idea is that a long time ago there was an oppressively high tax on salt, and the people in Tuscany said, "Well, nyah, we'll make our bread without salt, then!" And when it came out tasting a bit weird, they said, "Well, like it or lump it!" And then they grew to like it. They still make it to this day.

Well, the Bread Bible prefers adding a little salt to it, to slow the fermentation and to balance out the flavor. This bread came out very nice -- it had a delicate flavor and a very chewy crust. The taste was mild but pleasantly tangy -- I can still taste it now, a half-hour later.

And we ate it cup quickly for lunch, and I regret not making more than one loaf. I need to start making double servings of these Bread Bible breads. But there is more bread in the oven, oh yes there is...

Posted by chris at October 6, 2004 04:31 PM