This Tuscan Bread Contains No Salt, But It's Super Tasty | Pane Sciocco

Unlike most other breads this Tuscan bread contains no salt. But why would anyone make bread without salt? Salt serves a couple of purposes in bread dough. It is used as seasoning the same way it would be used in cooking and it is also used for controlling fermentation because salt slows down yeast activity.
I have read a couple of theories of why Tuscan bread is made without salt. One being that Tuscan food can be quite rich, so an unsalted bread was eaten alongside it to balance out the flavours. The other theory says that Tuscan bakers made salt less bread because of the high cost of salt back in the old days. This bread is not bland at all. Because of the long fermentation it gains a lot of flavour.
Salt nowadays is affordable so why would you want to make this bread? If you like to make sandwiches with cured meats and various cheeses, then this bread is the perfect vessel for those toppings.
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[@ChainBaker]

📖 Find the written recipe in the link below the video ⤴ 🌾 If you would like to support my work click here ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/

[@lisaboban]

The sign that someone really understands what they're doing is that they can explain the process in a way that anyone can understand. Charlie you're a genius at bread baking. I never fail to learn something new from you.

[@ChainBaker]

😍

[@koubenakombi3066]

Perfect comment!

[@OPIXdotWORLD]

@@koubenakombi3066 yep, we are all lucky to find this nice guy who lets us watch his craft.

[@PKSkeith]

i would appreciate more saltless recopies. there are a lot of people that can't have much in their diet, me included, and having options really helps.

[@Destro168]

I'm just continually impressed by how easy you make every step look. The final shaping step is executed so effortlessly. Nice loaf.

[@ChainBaker]

Thank you so much! 😊

[@philip6502]

Charlie has Magic Baking Hands. ;)

[@davidklinger6105]

Great to have you back, Charlie. Hope the trip was great. Thanks for the new recipe. I didn't know that Tuscan bread was made without salt. I'll definitely give it a try.

[@masimaninlv]

Congrats on 100k!!! so happy for you.

[@juliancantarelli]

I'm gonna try this for my dad, who is on a no salt diet. Thx.

[@vanthyngin8244]

I’m gonna try making it tonight! Can’t wait to see how it turns out!

[@Jeepy2-LoveToBake]

I was hoping this video would be next! Will start it tonight to bake tomorrow. Thank you so much for sharing this recipe.

[@mariaroquavega5664]

You are so talented!!! Your love for baking and patience is admirable, what a joy to watch!

[@countfleet2976]

Will make this Friday :) thank you for your hard work!

[@Nefi424]

Been meaning to dip my toes more into pre-ferments and more complex breads other than sourdough. I'm very surprised at how well this worked despite barely using any yeast at all! And the tricks to work without a dutch oven and bread basket are very well appreciated for people like me who still don't have as many tools as they'd like. Really good recipe video all around!

[@moonriverman9515]

i've made this, it's truned out really great and then my grandmother really loved this. thanks : )

[@roger55es]

Fabulous bread looks delicious, looking firward to try it Thanks

[@ajl8198]

I was hoping you would make this bread. Thank you i am so happy to see how to make it. I would love to see more saltless breads : )

[@alexbowman7330]

Another great video, Charlie. That scoring was awesome. I've never seen that before.

[@haji727]

As always this video is very informative and professionally done. I learn so much from your tutorials. Your method of kneading seems so effortless. Hopefully I will get it down one day. Since finding your channel you have helped me so much in my bread baking. Thanks so much and continue doing what you do so well.

[@tammystevens2269]

I baked a Tuscan loaf today, it was absolutely fabulous! Thank you so much, very much appreciated 👍

[@jlf1430]

Excellent video and yes, please do more salt free or low salt recipes. This loaf turned out amazing, I gave it to my wife's parents who love salt and they never said anything other than it was great.

[@doraharrison1642]

thank you, your videos are great, and so are your recipes...Hats off to you :)

[@ChainBaker]

Thank you! :)

[@halkirk2501]

I really appreciate your videos. They are very easy to follow. So far I have made four different breads. I'm getting beautiful crust and texture. I'm just not getting the rising I see in your videos. I have made these for friends and their reaction to your recipes make me want to keep improving. Thank you for taking the time to show all of us. Greatly appreciate your teaching method and knowledge

[@RobBlanzy]

Great video man, looking forward to more saltless bread recipes.

[@patrician.9436]

Good Day Charlie, Glad to see you back after your vacation. Fabulous video as usual dear. Patricia from across the Pond.

[@ChainBaker]

Hey Patricia! :) Thank you. I had a great time and luckily escaped the heat wave in London lol. It's always nice to spend time with the family :) Thank you so much. Have an awesome day 😉

[@patrician.9436]

@@ChainBaker Glad to read you had a great time with family and you dodged the heat wave. Here in Southern California it is hot, but reasonable at times and thank goodness for air conditioning. Have a wonderful evening or a goodnight. I believe it’s a 9 hour difference since it’s 10:05am PST. Thanks 🙏🏼

[@OldMotherLogo]

“If you need to cut down on salt in your diet . . .” accompanied by a photo with salty salami and olive. Cute. 😊 Seriously, will give it a try. Thank you.

[@M4tactics]

Charlie I can’t wait till you come out with a book. I’ll be grabbing that! I love all your recipes and they are so fail proof.. just amazing. Thanks for all the teaching it’s helped me tremendously.. and the family is loving the benefits of it

[@ChainBaker]

Thank you! 🤩

[@Quibus777]

how did i miss this? Awesome, very interesting, thanks, totally new bread for me.

[@nani_5695]

Hello sir ! Good to see you back hope you enjoyed your vacation. and you're back with a great video ❤️

[@ChainBaker]

🙏

[@PeteFindsObscureStuff]

Another great video Charlie. I'll be trying this at the weekend.

[@ChainBaker]

Let me know how it goes! :)

[@Jeepy2-LoveToBake]

Made the Biga last night and baked two loaves morning. Finally had a chance to slice and try - love the crunch of the crust, texture of the interior and the depth of flavor from the whole wheat flour and overnight preferment. Perfect for KerryGold salted butter or salty cured meats. Thanks for sharing this recipe. 😍😍 Photos have been posted.

[@koubenakombi3066]

Great video! I've been making this bread for a long time (not knowing it)! I keep my salt in the refrigerator (dry cold) and since I don't see it, I rarely remember it for the recipes! Cold & pre-fermentation does add a lot of flavor!

[@michasosnowski5918]

The making and filming is at the highest level skill. Really enjoyable to watch. I want to cut down on salt and will try this bread. In my kitchen I do sordough breads, so will see how it goes with fermentation.

[@tammystevens2269]

I'd love to see more no salt recipes. For some reason I can taste salt, especially in bread, almost to the point of being intolerable. I'm going to give this recipe a try today or tomorrow. Thank you for all you do, and for sharing. 👍

[@dennisbartolomei4372]

Baked this yesterday. Excellent crust, crumb, and flavor. Thank you Charlie. My bread baking has improved 1,000% since following your methods. Thanks

[@ChainBaker]

✌

[@walterl8863]

Perfect pronunciation of "pane sciocco" !!!

[@Zeropatience1]

If I didn't just get some dinner roll dough setting to proof right now I would do be making this. It is absolutely beautiful. Thank you for this, I will certainly be making this very soon. Have a wonderful day. :-)

[@ChainBaker]

✌

[@wmdeutermann9317]

Got to try this. I don't have a Dutch oven, I use an 11 inch clay planter saucer for the bottom, and the planter for the lid. The drain hole is closed with a"handle" , an eyebolt and nuts and washers. An tnexpensive alternative.

[@mayyabie6108]

Now i know what I will be baking tomorrow 😊

[@andybonneau9209]

Very interesting. Your videos showing the effects of ingredient changes have helped me raise my bread making game. I am curious as to why there are different oven temperatures and some use the fan where others don't.

[@ChainBaker]

Thanks! I will make a video about those too :)

[@mattlevault5140]

I've made saltless bread a time or two. I simply forgot to add it in. To be honest, nobody complained. 😄 I hope you enjoyed your time away. We missed you. Now I'm off to the kitchen to make a biga so I can bake tomorrow!

[@BetweenTheBorders]

Thanks for suggesting this! I made a modified version of this bread, partly for lack of equipment, partly for experimentation. I skipped the pre-ferment and used yudane, cold fermented for around 36 hours, then baked on a sheet with minimal water sprayed in for steam at the beginning. I overshot internal temperature by quite a bit. It was as flavorful as you could expect without salt (and was pretty good) although the crust was a bit hard. I appreciate the help and while I doubt I'd make it again, it was worth making something nice for my father (who can't handle sodium). It was also nice to leave my comfort zone and bake something new. Thanks again for getting me into baking!

[@ChainBaker]

Awesome! Experimentation and making it work with the equipment that you have is what baking is all about 😎

[@mattlevault5140]

I made this bread today. Followed the recipe as closely as I could and baked it in a Dutch oven. It is arguably the prettiest loaf I've ever baked. Comments: My dough was much wetter than the video. Difficult to knead so I kept adding flour until it was manageable. The crust is chewy and it has a nice, soft, open crumb. I have to say I miss the salt in it. The taste alone is a bit bland so I put butter and a sprinkle of salt on mine. Delicious.

[@basspejs]

Tip for bread sticking to the basket, recently I was cold proofing bread for 16 h and despite a lot of flour I used, when I was moving bread from basket to dutch oven, bread got stuck and was hanging, which I assume degassed it a bit. I learned then from different sources that it’s best to use 50/50 mix of AP and rice flour, as the latter has better absorption and creates sort of a barrier between basket and bread

[@vaazig]

Nice. Another loaf to add to the list! 😋 Curious about how it impacts gluten development with my flour.

[@kevinu.k.7042]

Welcome back.👍 I have forgotten to add salt in the past. The bread was horrid to me. I cannot do this recipe. My excuse is I rarely eat salty things like bacon, hams and salamis. Can I be excused this one please? Such a lovely looking loaf though. Just on the spraying steam thing. Spraying the loaf itself is liable to give a thick crust. So just like you showed it, it is best spray the container not the loaf, but with a Dutch pot or other cloche the bread makes enough steam anyway. An interesting fact (?). The Istituto Italiano di Preistoria e Protosoria, have found traces of flour in the region of Mugello that dates back 30,000 years. This is the oldest known use of flour in the world by a very long mark. How could they collectively forget the salt after so much practice? 🥺 The Etruscans also made a flat bread with toppings long before Naples was even founded. Great tutorial as always. Ta. 😁

[@philip6502]

Keven - I could have written your first paragraph for myself. It is exactly the way I thought upon seeing. I don't like 'salty' food, like bacon, processed meat, etc., but I do like salt as a flavor enhancer. So, while I didn't make that bread, I prepared a whole wheat biga last night and baked a 25% wheat/75% white flour loaf...with salt, today. Looks good, haven't cut it open yet. Bake well! 🍞

[@kevinu.k.7042]

@@philip6502 :) Sounds good. Will we get to see it on Charlies Flickr? Good baking to you too. 👍

[@philip6502]

@@kevinu.k.7042 Yes - just put it up.

[@kevinu.k.7042]

@@philip6502 👍 I pop over there then 😁

[@chopsddy3]

Just what I needed. As one gets older and isn’t as physically active, you simply don’t need as much salt. In fact ,if you continue to make and eat all those wonderful breads you spent a life time perfecting, you may end up with swollen body parts. It seems unjust , but that’s just the way it is. This is a great recipe for those in this situation. Thanks so much. 🕊👍🕊

[@ChainBaker]

So true! And I guess most recipes could be made with less salt. The fermentation time may be quicker, so less yeast could be used too :)

[@chopsddy3]

@@ChainBaker Healthier and less expensive. Still tasty. You may be on to something good.

[@ArtU4All]

Overeating salt and eating enough is two different things. You MAY have been overeating it. And yes, sweating less (moving less, AC’ing more) would leave more salt in your body. Completely eliminating salt from your diet may be hazardous to your health.

[@ilgufo1146]

Try to make coccoi bread, it's beautiful and delicious

[@mr.pizzamarlon]

3:00 Going make small biga ball to cover with saran wrap, and get a *cute air bubble cup* - that's it! Maybe I'll use it for pizza 🍕 dough. Saltless pizza crust hmmm there's an idea 😁💡

[@brendachilders8075]

Saltless bread! My mother has CHF, so low sodium diet… great timing!

[@nicoladaviderisoli8252]

Greetings from Italy and congrats for the great content you put in every video you make. Please I do need your help. I’ve been trying for ever to make a great Neapolitan style pizza without using any salt whatsoever and so far I only got failings. I’d be very grateful if you could share a salt free recipe for a great Neapolitan pizza. Perhaps it could be your next video. Thanks a lot. Nicola

[@ChainBaker]

Just use less instead of leaving it out altogether. It will be much easier to handle. Reduce the salt in the sauce and perhaps top with less salty ingredients to balance.

[@cv5369]

A true bread lover eats all kinds of bread 🥖

[@ChainBaker]

🙏

[@pino_de_vogel]

I always make low salt breads as it's just healthier. if you cut 7 grams of salt a full load and eat a loaf a week (most people eat way more bread) thats litteraly 400 grams of salt you dont take in with no real downside. Ever done a 1 vs 2 vs 3 vs 4 rise phases? I personally prefer a 3 stage rise method as follows: 30 min then flatten and fold and reform a ball again. 20-25 min and degas again and make shape the loaf. (i usually go for the flatten the ball to the sides and then fold both side in and roll up for a long tin) then rise 45-60 min rice till ready for the oven. But i have heard some people say they do a second 20-25 min step. Maby it would be interesting to see what it does, not only to the texture (should become finer) but also how it would affect the bread over the days as i feel this meatho leaves the bread edible longer without the need for additives.

[@mpugliano]

Congratulations on your 100,000 subscribers I feel like I contributed 1/100 of 1 %, lol

[@ChainBaker]

😄 Cheers!

[@nopenope1]

I've forgot one time to add the salt in my pizza dough. It was terrible, just didn't work with pizza for me, even with the salty topping of cheese and salami. I didn't want to waste it so I made a baguette style bread with it but it also didn't work. Wheat slow yeast fermentation (.5g 1300g approx.) I didn't like it with somthing salty but also not with jam or nutella. I've used it for stew, there it did work better.

[@gonzoducks8]

You're back! Charlie, question. So I've seen videos were Neapolitan pizzaiolos make Biga with a method they call "Biga No Stress". They put the flour in a box container and slowly add the water with the yeast and shake it back and forward to create these little shaggy pieces of Biga. They say the purpose is to avoid creating gluten. So my question is why do you need to avoid building gluten in a preferment?

[@ChainBaker]

Yeah I've seen those. And I am planning a comparison video in the future. As far as I can tell it should make minimal to no difference. If anything those lumpy pieces and dry floury bits may not ferment very effectively in that style of preferment. But there's only one way to find out :)

[@gonzoducks8]

Thanks Charlie and Red Guy! I've had problems with over fermenting my biga pizza.

[@kevinu.k.7042]

@@reddguy Hi Red Guy. Respectfully that doesn't work. Gluten develops when water and flour are mixed. Kneading, or stretching and folding merely speeds the process up. (As well as stretching out the gluten). If you think about it all of the processes which go on in autolysis are going on with the preferment.

[@kevinu.k.7042]

@@reddguy Agreed 👍 Sorry if I misunderstood your post.

[@michaelurig3887]

I’m going to try this next. Question, what kind of cheese is that ?

[@ChainBaker]

It's some kind of smoked cheese, but that's as much as I can remember.

[@dawnseow]

Interested in trying this.. but any tips on how I can make it work with a regular oven? I don't have a dutch oven or skillets. Thanks in advance!

[@ChainBaker]

Just bake it on a tray and it will be fine. If you have a large metal bowl you can use that to cover the dough for the first half of the bake.

[@doodoopants84]

Can you try sandwich breads with keto flour alternatives? King Arthur makes a keto wheat flour that is advertised as being 1:1 swappable with AP flour. I’ve tried using it in my basic sandwich loaf, but found I only get about half the amount of rise I normally would get, and it comes out dense. I am curious on what I need to do to get more rise.

[@ChainBaker]

I am planning to get into some keto recipes, but I can't say when. Not sure if I can get that flour here in the UK though.

[@nicoladaviderisoli8252]

Hello sir. May I ask you what’s the biga process for ? Do you only use it in no salt recipes? Can I skip this pre ferment method altogether? Best Nicola

[@ChainBaker]

It adds a lot of flavour. You can skip it if you want to.

[@Lixx34899]

Please make a schiacciata recipe

[@ChainBaker]

That's my only attempt so far - kzbin.info/www/bejne/jXXMYZKCjdODhKs

[@Yousefcooks]

Can you please talk about how vinegar effect the bread. 1- fermentation 2- taste 3- shelf life

[@ChainBaker]

I will in the future for sure :)

[@mlanoix5559]

Do you have a bread machine or the hook of a food processor method(no salt)? Thanks

[@ChainBaker]

kzbin.info/www/bejne/l2HWk5mNh82Gi5o

[@Chris-op7yt]

before modern knowledge and means to supplement iodine in places like himalayas where salt is not from the sea, iodine deficiency used to cause some brain developmental problems. there are many kinds of salts, chemically speaking. we are often maxed out on sodium chloride (salt) but often low in potassium (salt). these basic salts maintain all cells' integrity, keeping the right amount of water in the cells. sodium that's not bound to chloride is extremely reactive. Is it possible to use salt substitute (potassium citrate) in place of sodium chloride in making bread?

[@ChainBaker]

It would definitely work for the flavour, but I'm not sure how it would affect fermentation. Might need to get my hands on it someday!

[@DA5NN6Y]

Tip for anyone not wanting to cover their banneton in flour, you can roll your loaf in rice flour before placing in the banneton, the rice flour won't soak in to the dough like regular flour and won't stick at all 👍 hope this is a helpful tip

[@davepinnell]

If I was to double the ingredients in order to make a larger loaf, should I also double the ingredients or the biga?

[@ChainBaker]

Double everything 👍

[@sheilam4964]

👍👍👍👍👍

[@calmeilles]

One of the (distressingly many) regional jibes is that Tuscans are so foolish they even forget to salt their bread. Sadly a lot of bread in the region is baked without salt because it has become traditional but it is also baked without this preparation so it's just, er… unsalted bread. Well, tomorrow was going to be a baking day anyway so I might as well toddle off to the kitchen now and make a biga! oh! And the story told to me by my Sienese friends wasn't about the absolute cost of the salt alone but also the imposed cost of the Papal salt tax, resentment over which easily transferred to Rome on Unification. As well as being taxed salt was a state monopoly. Both monopoly and tax were abolished only in 1974!

[@calmeilles]

Okay… so that's done and just out of the oven. Picture on Charlie's Baking Buddies on Flickr. Will have to wait for it to cool before seeing what the inside looks like and find out how it tastes.

[@calmeilles]

Oh! That's rather good; 😀 kzbin.info/www/bejne/r4Cbe4ypg5uZd7s

[@philip6502]

You're a vessel of information! 😁

[@francescoquaranta1578]

Saltless bread has become a habit for me. I use dried mother yeast, dissolved in water with a little sugar. The taste and smell of bread are intense, if you eat it alone it almost looks like a dessert. Now when I eat in restaurants, too salty bread disgusts me.

[@dandane3819]

Any advice for really low gluten flour bread? The only flour available to me is super low gluten, and I think adulterated with maize or another starch!

[@nopenope1]

Vital gluten 😜 but yeah that was what I did in 2020 when I could only buy cheat weak flour, I've ordered it on Amazon, still relativly cheap, and added 3-4g per 100g weak flour to have 11-12 instead of 9-10g protein per 100g flour. The ones I've bought since then have between 65 and 75% pure wheat protein.

[@ChainBaker]

Use less water or add vital wheat gluten.

[@hakimebahri2067]

Hi 👋 the bread flour has bad quality in my country😥, what should I do? Adding improver to the flour? How much and how? 🤔 thank you🙂

[@ChainBaker]

Use less water!

[@hakimebahri2067]

@@ChainBaker how? Is it a solution for every bread? If yes how much water for 100 g flour? And what happened for percentage hydration dough ? Thank you🤩🙏

[@ChainBaker]

Just lower the hydration by a few % and see how it goes. I can't say how much exactly. Start with 5% and then work from there. Weaker flour absorbs less water and that is why.

[@hakimebahri2067]

@@ChainBaker thank you very much🙏🌹🌹

[@dawnciarleglio75]

I made this loaf yesterday and everything went fine right up to scoring and placing in the oven I thought it was nearly perfect. When I uncovered it for the second half of the bake I found I had a flat loaf. What did I do wrong?

[@ChainBaker]

Perhaps it was over proofed.

[@dawnciarleglio75]

That's what I figured. It was very hot in my kitchen here in CT, USA in August. I didn't catch it in time. I will definitely try it again because it still tasted awesome. Thanks for the feedback! And the amazing and I m formative videos . I'm addicted to your channel! I will be becoming a supporter. Dawn.

[@ChainBaker]

Cheers, Dawn 😊

[@mateuszpolkowski4860]

Well, I never add any salt to my soda bread, I use herbs and spices instead.

[@akuseru85]

For me this dough was really sticky... I did the measurements right, but my white flour only has 12.5% protein (whole wheat has 12.8%). Is this the reason? I had to add about 20g (I guess) of flour to be able to knead it. Bulk fermentation underway! Edit: The dough was still sticky after bulk fermentation and I had to use even more flour. It would not leave the bowl. I decided to lightly dust the bowl with flour for the next fermentation. Edit2: Final shape done, still sticky, really struggling to get the dough out of the bowl. Plastic bowl, if that matters. The final roll to shape it was also a struggle, and the dough stuck to my table. Any tips? Use less water, I guess. My bread looks much larger than yours.

[@ChainBaker]

Protein percentage is not always the best indicator, so your flour may just be weaker. Using less water will solve the problem.

[@roseramos8213]

👍👍👍👍👍👍👍👍👍👍💓

[@noxid86]

new to breadmaking, not sure what I did wrong, but holy crap was it way too sticky to knead

[@ChainBaker]

Perhaps your flour is weaker? Use strong bread flour or add less water. If it's sticky you can always knead in some more flour.

[@noxid86]

@@ChainBaker thank you!

[@AxonMediaSeattle]

I don't know why, but I followed this recipes and my loaf didn't get nearly that big. My slices are roughly the size of biscotti.

[@ChainBaker]

Was the temperature correct? Was your kitchen a bit cold that day? You can try and use warmer water, place the dough in a warmer area, or just leave it to rise for longer before you bake it.

[@brunoianigro61]

I've been in Florence recently and, while I'm sure that a long preferment can make it taste good, basically all of the bread I was given there tasted like shit because it tasted like nothing

[@ArtU4All]

Every piece of bread my grandmother ever bit off she always smelled it first. Good bread always smells heavenly. You don’t know whether it is salted or not. You may have a very high threshold for the salt and are missing on a lot of bread itself if, unsalted, it tastes like nothing to you. This threshold can be trained. It takes about two weeks 🙏🌿🍞

[@ChainBaker]

I was expecting it to be awful, but it really tasted good.. to me at least 😅

[@brunoianigro61]

@@ChainBaker I'm sure it CAN taste good, I have a suspicion that, in the restaurants I went, they didn't do any extra steps, they just baked normal bread without salt and called it a day

[@brunoianigro61]

@@ArtU4All that is certainly possible, I do eat very salty

[@abhijeetsalvekar]

What is the size of the Benetton?

[@ChainBaker]

20cm

[@SomeRandomDudeSubLIKE]

Can I use the same amount like in the biga but just with stiff sourdough starter

[@ChainBaker]

Definitely. Just ferment the dough for longer ✌️

[@kato8504]

Hey Charlie just wondering if it's possible to use a roasting pan with lid to do this? I have a cast iron pan but it doesn't have a lid...which do you think would be better? Thanks so much can't wait to make this

[@ChainBaker]

Yeah anything that can trap steam inside will do 👍

[@kato8504]

Just made the loaf and wow so good!!! Great recipe Charlie!!!

[@kato8504]

you should try pane di Altamura ....wonderful Italian bread too