{"id":218,"date":"2023-04-21T09:59:04","date_gmt":"2023-04-21T09:59:04","guid":{"rendered":"https:\/\/lowsodiumdiva.com\/?p=218"},"modified":"2023-05-12T20:40:06","modified_gmt":"2023-05-12T20:40:06","slug":"vitae-suscipit","status":"publish","type":"post","link":"https:\/\/lowsodiumdiva.com\/?p=218","title":{"rendered":"Tuscan Bread (no salt added!)"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">2 teaspoons active dry yeast<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2 cups lukewarm water<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">5 cups bread flour (plus a little more if to keep the dough from sticking; I prefer King Arthur Organic bread flour)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 tablespoon extra virgin olive oil<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cornmeal for sprinkling on the baking sheet<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Instructions<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Bloom yeast and warm water in a large bowl for about five minutes. Then add 2 cups of flour and mix by hand or even in a bread machine which is how I mix mine. Cover and allow to rise in a warm place for at least 8 hours, but  I recommend overnight.<\/li>\n\n\n\n<li>When risen, add 3 cups flour and knead until a smooth dough forms. The dough should not feel sticky.  Knead in the olive oil.  Add a little flour at a time if the dough starts sticking.<\/li>\n\n\n\n<li>Place the dough in an oil-coated bowl and cover with a kitchen towel. Allow to rise again until the dough has doubled &#8211; about 2 hours.<\/li>\n\n\n\n<li>Sprinkle cornmeal on a baking sheet which will keep the bread from sticking to the pan.<\/li>\n\n\n\n<li>Punch down the dough (the best part!) and then shape it into a loaf.  Set the loaf to rise on your baking sheet to rise for a third time. Sprinkle some flour on top and cover with a kitchen towel. Allow the loaf to rise until it has doubled in size again, about 2 hours.<\/li>\n\n\n\n<li>About 30 minutes before it&#8217;s ready to be baked, heat the oven to 425 degrees. <\/li>\n\n\n\n<li>Mark the bread with x&#8217;s on the top of the loaf with a serrated knife. <\/li>\n\n\n\n<li>Place the bread into the oven and bake for 40 minutes. <\/li>\n\n\n\n<li>Remove the bread from the oven and place it on a rack to cool.<\/li>\n\n\n\n<li>Slice with a serrated bread knife after it has cooled.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 2 teaspoons active dry yeast 2 cups lukewarm water 5 cups bread flour (plus a little more if to keep the dough from sticking; I prefer King Arthur Organic bread flour) 1 tablespoon extra virgin olive oil Cornmeal for sprinkling on the baking sheet Instructions<\/p>\n","protected":false},"author":1,"featured_media":634,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-218","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Tuscan Bread (no salt added!) - Low Sodim Diva<\/title>\n<meta name=\"description\" content=\"Tuscan Bread (no salt added!) 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