Unsalted Tuscan Bread

Here is the original recipe from Montignoso for making the household bread, which I found among my Nonna’s papers. It is the perfect base for so many of Tuscany’s most classic dishes like Pappa al Pomodoro (Bread & Tomato Soup) or ribollita (a twice-cooked bread and vegetable soup). If you prefer, you can add 1 teaspoon of fine sea salt to the dough when you add the fermented starter to the flour, although for it to be truly authentic you