In breve
The dish in short
- Type 0 flour, water, pure pork lard, extra virgin olive oil, lievito madre, salt and malt (the specification also requires brewer's yeast); no additives.
- For the flour: 35% water, 5–7% lard, 2–4% olive oil and 10% lievito madre. Here 500 g of flour, 175 ml of water, 30 g of lard, 20 g of oil.
- A hard dough, kneaded slowly for 15–20 minutes so that it stays cool, refined 15–20 times, then shaped at once, before it starts to rise.
- Two ovals of dough, each rolled up into thin spiralled horns whose points are the crostini, then joined in the middle: four horns spread like a fan.
- Each coppia weighs 80 g–250 g: golden, with almost blond streaks where the dough is twisted, crisp points and a soft, compact middle.
Il video, Ferrara, Emilia-Romagna
Coppia ferrarese
The video: Ferrara's twisted four-horned bread
Ferrara's bread of type 0 flour, pork lard, olive oil, malt and lievito madre, a hard dough rolled into four thin twisted horns joined in a soft middle, protected as a PGI since 2001. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 4
- Hands-on
- 1 h 11 min
- Cooking
- 41 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 17 steps, as in the recipe.
Altri video
