SARDINIA - Carasau bread
1.1lb Viaggio flour
0.2oz fresh yeast
In a bowl put the water and dissolve the yeast, stirring the mixture well. Put half of Viaggio flour and water in a planetary with yeast, knead for few minutes, add the remaining flour and when you have a dough nearly homogeneous add salt and knead for 15 minutes until the dough is smooth and compact. Put the mixture on a work surface and cover with plastic wrap and let it rest for 10/15 minutes. After half an hour, divide the mixture into three pieces, form three balls, sprinkle with flour, cover with plastic wrap and let it rise for 2/3 hours until it doubles in volume. Roll each ball out creating a 40 cm diameter disc, cover with a cloth and let it rise for another 30 minutes. Preheat the oven at maximum power.
Put a disc of dough in a baking pan in the oven, with a spatula mash but not pierce the bubbles so that air goes across the dough dividing the dough into two parts. Cook for 30 seconds, take out the bread and separate the two sheets with a sharp knife. Do the same with the other two sheets. Now cook every slice of carasau bread in the oven at 425/465F for a minute on each side.