Thebreadhard pastaragusIt is a traditional Sicilian recipe based on durum wheat flour, very compact pasta and crispy crust.
Is called Hard pasta bread precisely because it is prepared With very little water.
The use of antique Sicilian grain flour Russello, organic and ground, gives it the taste and scent of good bread once.
- 1 kg of Sicilian antique wheat flour Russello
- 450 g of water
- 16 g of salt
- 10 g of yeast
Put the flour in a pastry board and make a fountain in the center.
Melt the yeast in the water (in summer it is advisable fresh water, while in winter in warm water). Mix.
After absorbing water, add salt and mix for at least 10 minutes until you reach a smooth and homogeneous dough.
Cut the dough into 4 parts so as to obtain 4 loops from the elongated shape.
For each bread, imprint a line with the not serrated part of the knife. Size a "S" or a "half moon".
Let it rise in a warm and dry place: cover with a cloth and if some blanket is needed.
Let rise for an hour. To understand if it has come to leavening, beat the bread with the back of the hand, and if you feel a deaf noise, the bread is ready to be baked in a preheated oven at 220 ° C.
Cook for 25/30 minutes until golden brown.
Baked and good appetite!