Pane carasau, pane carasatu, carta da musica

Pane carasau, pane carasatu, carta da musica

Traditional Food Sardinia - Italy


Bread in large sheets like the thin crisp wafers, without bread, a disc-shaped, with diameters ranging between 15 and 40 cm and a few mm thick, golden color, smell and taste reminiscent of the characteristic aroma of corn and barn and do not know of any extraneous elements to raw materials.
It is made from high quality flour and semolina from durum wheat grown exclusively in Sardinia, natural yeast, sea salt mined in Sardinia food, drinking water and dechlorinated without adding any chemicals and / or organic.

The work is divided into the following phases:
- Preparation of durum-wheat flour, warm water, sea salt, natural enzymes and the compost should be worked until dough is elastic and smooth.
- Rising of the dough for about half an hour. Then the mass of sheets of pasta are obtained that should be put to rise up sheets of linen, cotton or hemp until about two hours.
- Cooking is necessary to bring the oven temperature from 450 to 550 ° C, in these conditions, the disk is inserted into the bread oven and you must immediately inflate to "ball", is then removed from the oven and still warm, is separated into two sheets. These should be stacked and pressed lightly with a plan to prevent the curling edges.
- Carasatura: the sheets of bread to be baked again until it turns a golden color and must be re-stacked and pressed lightly with a plan to foster a proper provision will prevent crumbling of the bread during the later stages of packaging.