I have two books with recipes for salt-free Tuscan bread: The Bread Baker's Apprentice by Reinhardt and Local Breads by Daniel Leader. Reinhardt calls for a biga with no yeast, using boiling water, and leaving it out overnight. Leader calls for yeast, with room temp water, and letting it sit for an hour before refrigerating it. It may not make a whole lot of difference but this is my first attempt so I'm curious to hear if others have tried making this style, what they've used, and what kind of results they've gotten. Thanks.
I'm searching for a recipe for a bread described on the "Ark of Taste" section of the Slow Food web site--an amazing-sounding bread made with chestnut flour, wheat flour, and a little bit of potato, with milk and olive oil. The bread is called Casola Marocca. I've also seen it online as Marocca di Casole.