It is said that this recipe originated from a protest by the bakers linked to the Perugia Salt War. In 1540 the city rose up against Pope Paul III Farnese for the heavy tax on salt he imposed in order to recover the economic resources necessary to counter the advance of the "heretics" from the east (Turks) and from the north (Lutherans).
The Perugians, who by virtue of their semi-autonomy should have been exempted from paying the duty, started the Salt War, a symbol of the city's resentment towards the poorly tolerated papal control.
Legacy of this conflict, bland or silly bread remains in the Perugian ovens as a healthy food, excellent if enjoyed together with the excellent Umbrian norcineria products or toasted to accompany soups and hot dishes!

Start preparing this crumbly bread the day before by preparing a pre-dough to obtain a light and well-leavened loaf! The rising times can change if you replace the yeast of sourdough for the brewer's yeast.
The previous evening, pour the flour into a bowl, gradually adding the water in which you have previously dissolved the yeast, working everything well for at least ten minutes, in order to obtain a smooth ball without lumps. Cut it crosswise, cover it and let it rise in the bowl at room temperature for a few hours until it has doubled in volume. Then transfer it to the refrigerator until morning.
The following day, add 130 ml of water with 4 g of perfectly dissolved yeast to the dough and gradually pour in the remaining 250 g of flour. Knead everything until it forms a ball, give it the shape you want (loaf or loaf), engrave it crosswise and let it rise covered with a cloth for about an hour. Transfer it to a floured pan and cut it again for a long time with a small knife, letting it rise again for an hour. Bake in a hot oven for 30 minutes at 200 ° C by inserting a bowl with water at the base of the oven.
Its scent will envelop the kitchen and, as soon as it is baked, it will be irresistible for its crunchy crust and soft heart!