Women Pub Golf Costume

BREAD BREAD BREAD WHEAT CARASAU

I wanted, ever wanted, I wanted very strongly, "said Vittorio Alfieri making wire to the chair. And I also want to, I always, I very strongly, without tying me to the chair though.
Not that this is a difficult task, but the difficulty to make this bread is that I do not have an oven suitable for this type of cooking and then do a lot of effort to achieve a certain result, but I'd say quite satisfactory.

This is the typical Sardinian bread, known as carta da musica, pearl for the noise it makes its crispness. And 'the bread that the Sardinian women preparing for their family, husbands, sons, who went into the mountains to graze sheep, and remained away from home for months. This bread was kept for a long time it lends itself to various preparations that have now become the cult of culinary dishes of Sardinia, as the Bread frattau, bread etc guttiau.

Here is my recipe: Bread

carasau

Ingredients:

about 500 grams of semolina flour
yeast about 3 grams a ball
LM (3rd gr)
Sale 15 Water 300 gr
about

1) The measurement of ingredients is purely indicative as it depends on the time to rise: the lower the dose of yeast and longer lasting will be the rise and vice versa.
2) 2) the amount of water varies depending on the type of flour.

Dissolve yeast in water and add a little flour to form a kind of liquid that lievitino enough rest for 5 0 6 hours (more time and widen to the more active).
Add the remaining flour, salt and knead working fine. Cut the dough into small pieces which form little balls of dough and let rest a little. Then be not too thin sheets of a stack and place them on a plate separate from cotton or linen towel and let rest for 5 or 6 hours or more to make them rise.
Preheat oven to high temperature, bake a sheet that soon will swell (with a suitable oven) with a ball, divide the dough in two and put the sheets on a plate.
cooked, put the sheets in the oven for toasting.
stack and keep them in a bag in a dry place

Click on the picture below for the stages of preparation:

bread carasau