Tuscan bread with mother yeast

Unlike that of any other Italian region, Tuscan bread is traditionally made without salt. It has a coarse texture and a hard crust.

Ingredients for 3 loaves (500gr each):

70 gr. Natural Liquid Yeast

500 gr Flour 350 w

225 gr Water

20 gr Malt


Prepare a biga with your natural yeast and flour. Mix together the ingredients.

Let the dough rise for 12 hours in an area that is 16-18’C.

After the 12 hours, gradually add water and vigorously knead the dough.

Leave the dough to rest for about 20 minutes. Separate the dough into 500 gr loaves let them rise and cook at 200’C for about 30-35 minutes.