Margi Cintrano
Washing Up
Buongiorno,The island of Sardinia and Port of Call Cagliari, is a land unto itself. The island was and is a paradise for shepherds and local gastronomy centers on five items: Pecorino, Bread, Fresh Fish and shellfish and charcuterie.
The best place to begin your Epicurian Escape is in the historic district right in front of the impressive fortress below, and the Hotel Regina Margherita of Cagliari, where you shall find uncountable food shops, delicatessans and Bakeries. The offers are numerous, for example: Carta di Musica sheet music crisp flat bread, an enormous selection of cheeses, sausages, air dried cured hams, soprisa which are almond confections, and all needed for a picnic and / or a snack.
Here is a Semolina Bread, Cocoeddi which means semi circular, and the Recipe given to me by a lovely baker.
semolina bread - cocoeddi - makes 4 small loaves Starter:
1/4 cup warm water 115 degrees farenheit
1/4 tsps. dry yeast
3/4 cup plus 4 tsps. water at room temperature
2 1/2 cups unbleached flour
Bread:
2 1/2 cups warm water 115 degrees farenheit
2 1/2 tsps. dry yeast
3 3/4 cups unbleached all purpose flour
3 3/4 cups semolina flour
2 tsps. sea salt
Additional semolina flour
FOR STARTER ...
1. Combine 1 / 4 warm water and yeast in medium bowl and let stand until yeast dissolves, about 10 minutes
2. stir in 3/4 cups plus 4 tsps. room temperature water
3. add the flour in 3 additions, stirring well after each addition
4. stir until the mixture has a consistency of thick and sticky dough 3 mins.
5. lightly oil a large bowl with EVOO
6. transfer starter to bowl and cover with plastic and let rise and at cool room temperature until tripled in volume at least 6 hours and up until 24 hrs.
FOR THE BREAD ...
1. pour 2 1/2 cups warm water into large bowl of electric mixer fitted with a paddle attachment and sprinkle yeast over and let stand until dissolved about 10 minutes2. measure 2/3 cup starter and rub between fingers, allowing starter to drop into yeast mixture and beat until some of the starter dissolves
3. combine the flour 3 3/4 cups semolina and salt in a large bowl
4. add to yeast mixture in three additions and beat until incoporated and turn out onto floured surface, knead until smooth and elastic, about 6 to 7 minutes
5. oil a large bowl with Evoo and transfer dough to bowl, turning to coat with the Evoo
6. cover bowl with plastic and let rise in warm draft free area for 1 hour or until doubled in volume
7. butter two heavy large baking sheets and punch down dough
8. divide into 4 pieces and cover 3 pieces with clean towel
9. roll the first piece on floured surface to 14 x 8 inch rectangle
10. starting at the long edge, roll up dough, in jelly roll style
11. press ends and seam to seal
12. bend the dough into a half circle and using a sharp knife, cut 1/2 inch deep incisions every 1 1/2 inches in the top of the dough
13. sprinkle with additional semolina and place on prepared baking sheet and repeat rolling and shaping with remaining pieces of dough
14. cover shaped dough with clean towel and let rise in warm draft free area until doubled 1 hour.
15. in the mean time, position,, rack in top of the oven, to third level and place baking sheet or if using a baking stone in a preheated oven of 450 degrees and let stone heat a half hour.
16. bake 25 minutes until golden brown and then cool on racks
This bread is a rustic country brownish natural bread, best paired with the old Italian Triology: wine, cheese and bread ...
Enjoy and this bread is worth the laborious traditional preparation.
Have nice wkend,Ciao, Margaux Cintrano.
