Comments on: Saltless Tuscan Bread

By: BBA #38: TUSCAN BREAD « Bewitching Kitchen

BBA #38: TUSCAN BREAD « Bewitching Kitchen — Mon, 25 Jan 2010 06:09:57 +0000

[...] and for a very informative post on saltless bread, please visit Susan’s website by clicking here [...]

By: Weekendowa Piekarnia #28 – zaproszenie. | kuchnia.wpblog.pl

Weekendowa Piekarnia #28 – zaproszenie. | kuchnia.wpblog.pl — Thu, 09 Jul 2009 11:12:19 +0000

[...] ?ród?o: Blog “Wild Yeast” [...]

By: charles

charles — Mon, 10 Nov 2008 00:33:37 +0000

I am a fearless novice baker that made this recipe today. I was looking to duplicate a “Rustic Tuscan” bread from the Breadworks in Pittsburgh. My crumb turned out to be relatively fine and uniform. Is this the expected results?

I was looking for a course crumb similar to that in the picture of your favorite sour dough. Any suggestions?

By: Robin

Robin — Mon, 29 Sep 2008 15:32:31 +0000

Reminds me of when I first arrived in Florence – looking for work, straight off the train from London. I didn’t have much money so decided the cheapest option would be bread, cheese and some mineral water (it was early September and hot). I got a big bottle of Panna water, some semi hard cheese and a great crusty chunk of real Tuscan bread and settled down to a taste sensation – it was my first ‘real’ Italian meal. I can still remember the disappointment!

By: Jude

Jude — Thu, 04 Sep 2008 16:36:26 +0000

This would be great with thick tomato-based stews. I tried the same recipe from BBA but it didn’t look as good as yours. I had the same reaction to the taste — not bad but not my favorite either.

By: Sunshinemom

Sunshinemom — Thu, 04 Sep 2008 12:09:51 +0000

Those boules look great. Loved the crusty look and the rich colour!

By: Susan from Food Blogga

Susan from Food Blogga — Mon, 01 Sep 2008 23:14:13 +0000

If you say it was amazingly sweet, then I’ll give it another try. The first (and only time) I had saltless bread, it was terrible. But I guess like anything, it depends on the recipe and who’s doing the baking. Yours looks absolutely delicious.

By: Claire

Claire — Sun, 31 Aug 2008 20:10:28 +0000

Funny thing… today my boyfriend made a delicious lunch for us of eggplant-tomato-basil pizza with an unsalted crust. It led us to talk about saltless Tuscan bread. Daniel Leader in his book Local Breads has a wonderful chapter on it. I think I’ll have to try this recipe and one of Leader’s recipes soon to compare.

Thanks, as always, for the wonderful post.

By: Sledet

Sledet — Sun, 31 Aug 2008 14:22:15 +0000

Susan,
You are right in pointing out about the taste. I baked these last night and agreed with you; these wont be my favorites but I am glad I tried those.

About the stickiness: we, Asian bakers, are used to bake with water roux (slur). The best way to reduce stickiness is to use a gelatinized slur (mix the flour and cold water in a sauce pan and then boil them for 2-3 minutes). Cool, then use. I used this method and found no problem with stickiness despite my hand kneading.

By: Laura

Laura — Sat, 30 Aug 2008 04:30:37 +0000

So cool! I admit I would not expect to like it either, but you have intrigued me….