Casereccio - Typical Bread of Bologna

Name: Casereccio - Typical Bread of Bologna - Fiona M.
Ingredients: Casereccio is the typical Bolognese bread made from hard dough. The typical/traditional recipe: starter: 50g flour type 0; 25g water; 2g brewers yeast; dough: 300g flour type 0; 130g water; 10g brewers yeast; 15g lard + 15g oil (= or 30g oil); 5g salt.

Meat - Casereccio - Typical Bread of Bologna by Fiona M. - Recipia

To prepare this delicious recipe, we will start by creating a basic dough from sourdough, an essential ingredient that provides flavor and texture. In a bowl, we mix the sourdough with warm water, then let the mixture ferment for a few hours or even overnight to develop that specific flavor. Once the sourdough is ready, we will prepare the rest of the ingredients. In another bowl, we dissolve the remaining yeast in lukewarm water, add the flour, olive oil, and salt. We knead the dough for about 10-15 minutes until it becomes elastic and homogeneous, having a smooth surface. If time is limited, we can speed up the rising process. An effective method is to preheat the oven to a minimum, then prepare a pot of water on the stove. When the water starts to boil, we turn off the heat and place the pot at the bottom of the oven. On a rack, we place the bowl with the dough covered with a damp towel, so the steam helps it rise. We let the dough rise until the water in the pot has cooled, and the dough has significantly increased in size. After the dough has risen, we divide it into smaller pieces and start shaping various patterns. One of the most interesting shapes is mustafà. To prepare it, we take a ball of dough and roll it out into a thin sheet. Then, we roll the sheet to form a long cylinder, which we roll out with a rolling pin, resulting in a thin ribbon. After that, we twist the ribbon inward, starting from each end, and in the middle, we lift it with our finger to create a bump. Then, we join the two ends of the cylinder to form a loop. After shaping all the desired forms, we place them on a tray lined with parchment paper or sprinkled with flour or cornmeal to prevent sticking. We let the dough rise for about 50 minutes. If you want to speed up the rising, you can repeat the method with the preheated oven. We preheat the oven to 220 °C, then insert the tray. Immediately after, we reduce the temperature to 200 °C for the first 10 minutes, after which we lower the temperature further to 180 °C and continue baking for another 30 minutes. It is important to consider the size of the baked goods; if they are smaller, the baking time will be shorter. So, watch the process closely and enjoy the final result, a delicacy that will delight any meal!

Ingredients

Casereccio is the typical Bolognese bread made from hard dough. The typical/traditional recipe: starter: 50g flour type 0
25g water
2g brewers yeast
dough: 300g flour type 0
130g water
10g brewers yeast
15g lard + 15g oil (= or 30g oil)
5g salt.

Casereccio - Typical Bread of Bologna

Ingredients

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