Bread Baker's Apprentice Challenge is Tuscan bread.
This bread is unique because it does not contain salt. In the intro Reinhart discusses, almost exclusively, the unique flavor this creates in the bread. I think it was a benefit that I didn't get around the reading the intro until after I made and ate the bread.
We loved this bread. I'm impressed I even noticed a difference in the taste of the bread. I must be getting a bread palate! I attributed the unique flavor to the addition of olive oil and to the usage of a flour paste. I didn't even notice it didn't contain salt. The flour paste, made with boiling water and flour, is unlike a pre-ferment because it doesn't contain yeast.
The flavor the bread can be dull or flat tasting and Tuscans combat this by using the bread with lots of lavish spreads or with hearty flavorful soups. We ate the bread with our favorite dipping olive oil, balsamic, and dipping spices. We loved the chewy dense texture of the bread. I told my husband that we'd be visiting Vienna next (Vienna bread is #39), he asked if I could just keep making this one.
So a definite hit and I now have a whole new appreciation for what salt does for a bread!