Saltless Tuscan Bread / 托斯卡纳无盐面包

Recipe Category:

Ingredients / 材料:

Method / 做法:

Pour the boiling water over the flour in a bowl. Stir until you have a smooth thick paste. Cool and let rest covered with a plastic wrap overnight in the fridge. The next day, take the dough out of the fridge and let rest for an hour to bring the paste to room temperature.
Place the paste and the rest of the ingredients in the bowl of your stand mixer and stir on low speed until combined. Increase the speed to medium and continue mixing until the dough is smooth and leave from sides of mixing bowl. Transfer the dough to a lightly oiled bowl. Cover and let rise until double in bulk, about one hour. Turn the dough onto a lightly floured work surface and divide it in half. Round each dough up and let the dough balls rest, covered, for 15-20 minutes.
After resting, shape the dough into batards. Proof the shaped batards, covered, on a piece of parchment paper or in moulds or pans for about one hour. Meanwhile, preheat the oven and the bricks to 220C/450F. Once the dough has doubled in size, sift flour on the surface of the batards to create a rustic appearance. Score the bread and carefully transfer them on the bricks in the oven. Bake the bread for 50 minutes. Cool on a wire rack.

面粉放入盆里，倒入开水搅拌成无粉粒的厚稠面糊。晾凉后盖上保鲜膜放入冰箱隔夜保存。隔天取出放1小时让其回至室温。
将面糊和其余的材料放入台式搅拌机的盆内，低速拌匀所有材料后转中速继续搅拌直到面团离开搅拌盆周圈且手感匀滑。盆抹上少许油，放入面团。盖好后松弛直到其体积双倍大，大概需要1小时。台面洒上少许面粉，放上发好的面团，分成两份。滚圆后盖上保鲜膜松弛15-20分钟。
每份面团各自整成短棍状，放在烤纸上或烤模里，盖上保鲜膜醒发约1小时。同时烤箱和烘焙石砖预热至220C/450F。面团发好后，表面筛上面粉，划痕。入热好的烤箱砖石上烘焙50分钟，取出置于架上晾凉。

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