Pane Toscano DOP (Italian Tuscan Unsalted Bread) Pane toscano is bread reduced to its skeleton: flour, water and natural yeast, and no salt at all. The crust is thick and deeply colored, the crumb pale and open, the flavor mild, wheaty and faintly sour, made to sit beside strong food rather than compete with it. This recipe makes one large loaf by the traditional method, from a stiff lievito madre, and treats the missing salt as what it really is: a change of timetable. Yield

Bozza Pratese (Italian Tuscan Bread from Prato) Bozza Pratese is the everyday loaf of Prato, a broad rustic bread of type 0 flour, water, sourdough and a whisper of yeast, made without any salt. That absence is the point. It speeds the fermentation, keeps the gluten soft and leaves a crumb that tastes quietly sweet and cereal like. Baked low and wide straight on a hot stone, it grows a thick amber crust and a dense cream crumb, made to be torn, dunked in olive oil and kept on

Tuscan Bread Salad | Panzanella Panzanella is Tuscany's answer to stale bread and ripe summer tomatoes, a cold salad in which the bread is not a side but the substance of the dish. Cubes of unsalted country loaf drink tomato juice, olive oil and vinegar until they turn tender, tangy and deeply savory. It needs no stove, only patience, good tomatoes and a very light hand with the water. Yield: 4 servings. Prep: 30 minutes. Rest: 30 minutes. Cook: none. Difficulty: easy. Course