Steps for preparing and baking Tuscan Saltless Bread:

• In a bowl, put the lukewarm water, add the dry yeast and stir well, let it rest for a few minutes.

  As an alternative to dry yeast, you can use fresh yeast, in this case, use a 25-gram block.

• In a large bowl, put the all-purpose flour and make a well in the center, pour the extra virgin olive oil and gradually add the water with the dissolved yeast, start mixing the ingredients with a spoon, then when they start to come together, work the mixture by hand until you get a smooth and homogeneous dough.

• Transfer the mixture onto a kneading board, work it well, make some reinforcement folds, and form a ball, place it in a slightly floured bowl, score a cross on the surface of the dough with a knife, allow it to rise until doubled, covering the bowl with a dishcloth.

• After the rising time, place the dough back on the floured board, work the mixture and shape it into a loaf (make a rectangle then roll it over itself, leaving the joining part at the bottom).

  Transfer the loaf onto a baking sheet, cover it with a dishcloth and let it rise for 40 minutes, after which score the surface of the bread with a knife.

• Preheat the oven to 430°F in static mode, bake for 30 minutes, then lower the temperature to 375°F and bake for another 10 minutes, until golden brown.

  Remove the Tuscan saltless bread from the oven, place it on a grill to cool so that moisture does not form under the bread.