Black Carasau Bread

Difficulty Difficult

Preparation Time 25 min

Description

Pane Carasau is one of Sardinia’s most famous and beloved products. In addition to the traditional recipe passed down from generation to generation among Sardinian families, this Sardinian bread also has a more modern version , which enriches the dough with charcoal powder to give it a distinctive color: here’s black Pane Carasau !

The process of making carasau bread is long and demanding and requires the use of a wood-fired oven or a professional electric oven capable of reaching temperatures exceeding 300°C.

Black Pane Carasau , with its striking appearance and distinctive flavor, is ideal as an accompaniment to numerous dishes. If you want to impress your friends with a Pane Carasau that’s a little different from the norm, find out how to make it by reading the recipe.

Ingredients

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Whole wheat semolina 500 g
Water 300 ml
Brewer’s yeast 5 g
Salt 5 g
Powdered activated charcoal 1 cucchiaini

Instructions

1 Pour a little warm water into a bowl and dissolve the yeast. On a work surface, create a well by combining the flour and charcoal, add the dissolved yeast, and begin kneading. Gradually add the remaining water and salt, then work the ingredients until the dough becomes smooth and elastic.
2 Once ready, cover the dough with plastic wrap and let it rest for about 15 minutes. Divide it into 250g balls, shape them into perfectly round shapes, and dust them with semolina flour. Let them rise, covered, at room temperature for about 3 hours, or until doubled in size.
3 At this point, take the dough balls, place them one at a time on the pastry board, and roll them out into discs about 40 cm wide. Place them in cloths lined with semolina, cover, and let them rest for another 30 minutes.
4 Meanwhile, preheat the oven to 300°C (550°F) and place a large baking sheet or pizza stone inside. Once both are hot, remove the baking sheet from the oven, place a disc of dough on top, and bake for about 20 seconds. You'll see it begin to puff up, forming two layers. Once the dough is fully puffed, remove it from the oven and, using a knife, separate the top layer to create two separate discs. Repeat the same steps with the remaining portions of dough.
5 Now arrange all the resulting discs inside separate baking trays and finish cooking them by baking them for a few minutes at 250°, turning them on both sides so that they are nice and crispy, then remove from the oven and let them cool.