Even bread made without salt can be delicious.  These beautiful loaves are 100% better than the bread we used to serve.  

Why does Tuscan bread have no salt, you ask? As with most things Italian, there are a few theories.  Some say it was a result of thrifty Florentine bakers in the 12th century rebelling against a salt tax.  Others say that “because the people of Tuscany have always favored pungent and salty meats, spicy salamis, rich olive oils, complex Pecorino cheese, and pungent liver paste on toast, a saltless product was naturally called for.” -  Wild yeast blog

Regardless of the reason, its been a staple of Tuscan cooking for centuries,  used in dishes like Panzanella, Pappa al Pomodoro, and Ribollita.   And when done well, it can be crispy and crunchy on the outside, and soft and flavorful on the inside.  You have to try it for yourself.