Monday, October 5, 2015

Pane Carasau for #TwelveLoaves


#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of Heather of All Roads Lead to the Kitchen, and the rest of our fabulous bakers. Our host this month is me, Culinary Aventures with Camilla, and our theme is Crackers, Crisps, and Flatbreads.

For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month's mouthwatering selection of #TwelveLoaves enter last month's #TwelveLoaves Seeded Breads!

The Crackers, Crisps, and Flatbreads Basket...

If you'd like to bake along with us this month, share your Crackers, Crisps, and Flatbreads using hashtag #TwelveLoaves!

Pane Carasau

A traditional Sardinian flatbread, this crisp cracker's name comes from the dough. You are supposed to roll it thin enough that you can read sheet music through it. I've always wanted to try it. This event gave me the perfect excuse. I am not sure I rolled them thin enough to see through them. But it was as thin as I could manage.

Ingredients

  • 1 T active dry yeast
  • 1 C warm water
  • 2 C all-purpose flour
  • 1-1/2 C semolina flour
  • olive oil
  • Freshly ground salt

Procedure
In a large mixing bowl, combine the yeast with warm water.  Let bloom for 10 minutes, until the mixture is bubbly and foamy. Fold in the flours and gently form the dough into a ball. Cover the bowl with a clean towel and let it sit for an hour.  After an hour, knead the dough on a lightly floured surface for three minutes. Cover the bowl, again, and let the dough sit for another hour.


After an hour has passed, knead until smooth and elastic. Preheat your oven to 475 degrees F. Divide the dough into 8 pieces and place on a floured baking stone. 


Roll each piece out in a circle as thin as you can. It should be between 12 and 15" in diameter.


Brush the dough with a light coating of olive oil. Sprinkle with freshly ground salt.


Bake until the dough crisps up and browns a little bit. Mine took about 6 minutes. Let cool slightly before eating.

8 comments:

  1. Great job on this typical bread from Sardegna! You know you're supposed to eat it with a cheese that has worms in it...hahaha! Thanks for hosting, Camilla!

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  2. Oh, I love this...and now I want to try it, just to try the whole sheet music trick. ;) Thanks for being our hostess this month and picking such a fun theme!

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  3. I am digging out a sheet of music to try your fun trick! Thank you for providing such a good theme this month; the breads are all fantastic.

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  4. These crackers look delicious. They are thin, and I can only imagine delightfully crunchy!

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  5. That is really neat Camilla! Super thin and crispy!!! I'm definitely trying this!

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  6. I really need to try your recipe. I've never heard of pane carasau before but the thinness of these crackers are incredible! The look so delicate and delicious!
    Renee - Kudos Kitchen

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  7. Very cool recipe, first Sardinian recipe I see on a blog I think. Thank you for hosting :-)

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  8. These are gorgeous! I love baking with semolina—it has such a wonderful flavor. And I think you did a fab job of rolling them—they definitely look thin to me! Thanks for hosting, Camilla.

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