” A whopping 85% hydration… transforms into a gorgeously glossy and almost fluid blob of a dough that spreads willingly, and yields elastic translucent crumbs and a terrain of air bubbles. “
I am no master baker. But dude, you listen to me on this one.
Been to Florence? No? Well, okay… sorry I guess. But this message is no less urgently relevant to you than those who have, particularly, those who have visited what is rumored to be the greatest sandwich shop in the world, All’antico Vinaio right in the center of Florence. But what makes their sandwiches good you ask, some even say the best? One could certainly make a convincing case for its market-style array of every single charcuteries, cheeses, vegetables and spreads that the great region of Tuscany has to offer. But if you ask me, as it usually turns out in the subject of sandwiches, it is the bread. More specifically, schiacciata.
What is schiacciata? And do not mistaken it with focaccia don’t you dare. Schiacciata is a Florentine flatbread that characteristically is closer to, I’d say, a pizza bianca than anything else. Ever since my visit to All’antico Vinaio years ago, it wasn’t their truffle cream or fennel salami that haunted my restless keto dreams. It was the carbs. It was the fucking carbs. So last week, I finally decided enough is enough.