Country Bread Tuscany

For the country bread Tuscany mix the sourdough with salt and let stand for a few minutes.

Mix Marsala and hot water, add to the sourdough with the flour mixture and knead for about 10 minutes at the highest speed with the food processor. Then let the dough rest for 30 minutes.

In the meantime, chop the olives, tomatoes and anchovy fillet. Chop the herbs, chop the garlic and put everything in a non-stick pan without adding fat. Because the anchovies and tomatoes already have some oil.

Sauté lightly and then knead everything vigorously into the dough by hand. Form a loaf, put it in a lightly greased loaf pan (cover with a tea towel) and let it rise in a warm place until the dough has doubled in size (about 2 hours).

In time, preheat the oven to 200 degrees top-bottom heat and score the top of the bread three times with a sharp knife (e.g. ceramic knife). Put the bread into the oven.

Bake for the first 10 minutes with plenty of steam, then switch back to 180 degrees and bake the Country Bread Tuscany for another 45 minutes without steam.

Depending on how strong the sourdough is, you may still need yeast for the preparation.

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