Panzanella alla Fiorentina
Only in Tuscany would they make a bread without salt and then use the fruits of the fields to flavour it.
400-500 g Tuscan bread, sliced 200 g mature tomatoes, diced 1 red onion, sliced 1 cucumber, diced celery, sliced (optional) Basil, handful, torn 25 ml olive oil 30 ml Tuscan vinegar/red wine vinegar (optional) Mineral water Salt, pinch Pepper, pinch
Vinegar defines the regional differences with this dish. Some recipes call for the bread to be soaked in vinegar and water, others have a red wine vinegar dressing and many have no vinegar at all.
Soaking the bread in water for five minutes is not optional, cutting it into slices or making it into breadcrumbs is.
Mix all the ingredients together with two wooden forks. Celery is popular with panzanella eaters.
Put in a cold place for two hours or more, garnish with a little more basil before serving.
Pane Toscano should be made with type 0 flour, from soft wheat containing the germ.
1 kg flour 550 ml water 200 g biga 30 g sourdough 1 tsp honey (optional)
Mix and knead ingredients for at least 20 minutes. Leave to rise covered for an hour. Dough temperature should be 25°C.
Shape into large rectangular loaves with rounded corners between 450g and 550g. Rest for two and a half hours, degas twice, remove to baking tray after last folding.
Preheat oven to 200°C.
Bake for 25 minutes until the crust is dark brown.
The crumb should be ivory-white. There should be a toasted hazelnuts aroma about the bread.
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