High powder 9 ounces 255 grams

Boiling water 14 oz 397g

Material 2? (main dough)

High flour 12 oz 340g

2.5 teaspoons of instant yeast

Water 4 oz113g

Olive oil 1 oz 28g

Material 3? (bread and tomato soup)

500 grams of tomatoes are cut into pieces.

Peel 800g small tomatoes.

Garlic 3 cloves chopped.

Fresh basil 1 bale

Proper amount of olive oil

Appropriate amount of salt and pepper

2 shredded onions

500 grams of aged bread

Tuscan salt-free bread 1? (soaking solution)

Mix boiling water and flour, stir well to form thick batter, cool, cover and stay overnight at room temperature.

The practice of Tuscan salt-free bread 2? (main dough)

Mix the soaking solution, flour, water and oil, cover and dissolve for 20 minutes. Add yeast and knead until the film comes out. I only made half the dough, so the small dough mixer didn't work well. I rubbed it with my hands until the completion stage. The dough is very sticky because of soaking the liquid batter. Don't be afraid. Sticking to kneading can completely get the film.

Ferment at room temperature for 2 hours to twice the size. I folded 1 time after 1 hour (just like this, but I have to fold up, down, left and right).

Divide into two equal parts, make a circle, and relax 15 minutes (I only did half, but didn't score). Make a circle, put the smooth side down into the fermentation basket. Secondary fermentation for 60 to 90 minutes (I sent it for 60 minutes), until a part of it slowly bounces back when a finger is pressed.

It takes about 40 minutes to 1 hour to preheat the oven to 550F(290C) together with the slate and baking tray (see the role of slate and baking tray here). Including slate with large heat capacity, it takes a long time to reach the predetermined temperature.

Cut the bag. Occasionally I saw this pattern in a book. It is interesting to control the direction of crack propagation by cutting and turn the round dough into an oval finished product.

Pour some boiling water into the baking tray and close the door. Take the dough, open the door, transfer the baking paper to the slate, pour a cup of hot water into the baking tray and close the door. The baking temperature was reduced to 450F(230C) and the baking time was 10 minute. Take out the baking paper and baking tray with water and bake for about 25 minutes until the color becomes dark.

The practice of Tuscan salt-free bread 3? (bread and tomato soup)

Put 500g diced tomatoes in a baking tray, add minced garlic and 1/4 chopped basil, sprinkle with olive oil, salt and pepper, stir well, and bake in an oven preheated to 180C for 20 minutes. This kind of cooked tomato is particularly greasy.

Heat olive oil in a large pot, add the remaining minced garlic and basil, and heat for 1 min. Add 800g peeled tomatoes, 960ml water or chicken soup, bring to a boil, and stew over medium heat15min.

Tear up the bread, put it in and cook it on low heat 10 minutes. Add roasted tomatoes, oil and garlic to the soup. Stir hard, and the texture should be as thick as porridge.

Leave the fire, sprinkle with olive oil and serve.