I'm 57 and I remember when I was about 4 or 5 sitting with my sister in Dorgali watching some women making this bread. It was so mesmerising. My nonna was from Dorgali and I have a small holiday flat in Cala Gonone. Grew up in the UK but now live in Rome with my Roman husband and grown up children. Will never forget my Sardinian roots.
@@massimonocerino i have wood burning pizza oven . Question. Many recipes are only with semolina. Why do you add O typo flour? Is it easier to work with ? Or to digest?
@@srj607able traditional pizzas are made with 00 or type 0 flour for the best gluten and elastic structures of the dough with semolina not really designed for making pizzas I do use semolina only for straching
@@massimonocerino interesting. Let me try both recipes and I'll get back to you. I'm not a pizzaiolo as profession. But a chef. Nevertheless i got 5 restaurants to care atm and we are opening more. So, I'm looking for an easy carasau bread recipe, that can be made the day prior, easy to handle, and have very results. The people I need to train are not Europeans and don't really understand the details. Albeit they do a fantastic job.
You need good gluten structure and good yeast, if over proofed or wrong type of yeast, it will affect the power of the poofing. If your dough is too dry, it can affect how poofy it gets too.
I'm 57 and I remember when I was about 4 or 5 sitting with my sister in Dorgali watching some women making this bread. It was so mesmerising. My nonna was from Dorgali and I have a small holiday flat in Cala Gonone. Grew up in the UK but now live in Rome with my Roman husband and grown up children. Will never forget my Sardinian roots.
Thank you so much for making this video. I am going to try it!!
I will never make it to Italy much to my heartbreak. I can taste this in my imagination. Yum! ❤
What a cool recepie!
wow, that baloon bread is so cute!
That is some nice looking tortillas.....lol
Thanks for the video bro
Very nice
What is the dough mixing time? And what is the fermentation time and temperature plz. ?
Grazie
24 hours. Temperature 300 degrees
@@massimonocerino i have wood burning pizza oven .
Question.
Many recipes are only with semolina. Why do you add O typo flour?
Is it easier to work with ? Or to digest?
@@srj607able traditional pizzas are made with 00 or type 0 flour for the best gluten and elastic structures of the dough with semolina not really designed for making pizzas I do use semolina only for straching
@@massimonocerino interesting. Let me try both recipes and I'll get back to you. I'm not a pizzaiolo as profession. But a chef. Nevertheless i got 5 restaurants to care atm and we are opening more. So, I'm looking for an easy carasau bread recipe, that can be made the day prior, easy to handle, and have very results. The people I need to train are not Europeans and don't really understand the details. Albeit they do a fantastic job.
@@srj607able for carasau bread semolina it's perfect. Good luck with all baking and business. Best
Massimo
Hi, what is the method of making the dough? I see the ingredients but not the method. Do you make Sardinian food in London?
No I do only pizzas in London
Hello! I couldn't make it grow as a balloon. What may I be doing wrong? Too much heat? Too little?
Hi Juan maybe not enough eat or not prove enough your dough,or not stretch right, did use the pin roll?
@@massimonocerino Hi Massimo. My oven is 260°C. I also used a pin roll. I left the dough 1/2 mm thin. What do you mean by "prove" my dough??
@@juanmanuelconte8855 to prove im mine enough rise or possible that your oven as stone bake for the base?
You need good gluten structure and good yeast, if over proofed or wrong type of yeast, it will affect the power of the poofing. If your dough is too dry, it can affect how poofy it gets too.
ciao how exactly thin must it be??
Ciao you just press like 1 cm thin