So thick crusted, we won’t put it through the bakery’s slicer, but the taste and texture are worth the extra cutting efforts. During the Middle Ages, the expensive salt tax prevented salt’s use in this traditional Tuscan bread. The loaf would go stale quickly and was used frequently as bread soup or bread salad. No longer subjected to this expense, our rustically-shaped Tuscan Levain makes a great visual centerpiece and has enough salt to be enjoyed as a table bread for a meal with soups, sauces or oils.
Ingredients: Unbleached, unbromated wheat flour, water, whole wheat flour, salt, and wheat bran