I am posting this image of pane carasau in process to show a - TopicsExpress



          

I am posting this image of pane carasau in process to show a similar stage in bread making to the dramatic chapati video posted by Anna-Justine Steiger. The pane carasau, which you may know as music paper bread was the staple bread of Sardinia. Today, it is made from fine semolina. After the yeasted durum flour (historically sourdough and also historically other grains, such as barleyl) are puffed up into ball the bread is pulled from the oven, the two sides separated, re-baked and then dried under weights to create a think cracker. One question I have concerning flatbreads is why is there a flatbread/loaf bread divide. Why loaf breads in France and flat breads in Iraq? I lean towards a geography explanation. A loaf bread would turn into a brick in the dry heat of Iraq and areas with similar climates so the quick to produce flatbread eaten fresh (or dried into a cracker) is more practical. Thoughts?
Posted on: Wed, 17 Dec 2014 17:07:35 +0000

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