The evening before, crumble the yeast in a little (1/2 small espresso cup) fairly warm water and knead with 50 g flour to make a pre-dough. Cover and leave to rise overnight in a warm place.
The next morning, sieve the rest of the flour on a table, make a well in the middle and add the pre-dough. Now knead everything very well with your hands and shape into a ball. Then you put this in a lightly floured bowl, cut a cross in the surface, cover the dough and let it rise in a warm place for 1 hour until the volume has doubled.
Now everything is kneaded again and brought into the desired, slightly rectangular shape. Let rise for another 20 minutes in a warm place and then place in the oven, which is really preheated to 200 ° C, for 20 minutes.
Then turn off the oven and let the dough bake for another 15 minutes until it has got a nice golden color. Let the bread cool down on a wire rack.
The typical salt-free bread of Tuscany consists only of the 3 ingredients mentioned above and is completely free of any additives. For the Central European palate, this salty bread seems almost inedible at first. But it goes particularly well with the very strong ham and sausage products, the pecorini, crostini, bruschette, the strong red wines, etc.
Particularly tasty are e.g., toasted bread slices coated with the also very strong Tuscan olive oil and some fleur de sel.
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