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https://www.raiplay.it/programmi/esem... - Fulvio Marino offers an ancient and biscuity Sardinian bread, the pistoccu bread. Ingredients: 1 kg durum wheat semolina, 500 g water, 20 g salt, 20 g brewer's yeast Procedure: In a bowl, or in a planetary mixer, mix the durum wheat semolina (fine) with most of the water at room temperature and the crumbled brewer's yeast. Mix with a spoon. Add the salt, the remaining water and knead until you obtain a smooth and rather hard mixture. Cover and let rise for 1 hour at room temperature. From the risen dough, make 100 g balls, which you fold on themselves, external edges towards the inside. Place them on a baking sheet, cover them and let them rest for 15 minutes. We roll out each loaf with a rolling pin, so as to obtain thin discs about 2-3 mm. We place the obtained discs on tea towels, one on top of the other, separated by tea towels. We leave to rest. We heat the oven to 250° with a refractory stone or a baking tray inside. When the oven is at temperature, we place a disc on the hot stone/tray and let it cook for a couple of minutes: it must swell. We take it out of the oven, cut the bread in half and toast the two sheets obtained in a hot oven at 250° for 5 minutes: it must become crispy. We season with oil and salt and serve.