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Sunday, 20 November 2016

Baking Carta Di Musica Using A Sourdough Starter

Today's bread is a paper thin flatbread that originates from Sardinia. This bread looks like musical parchment and derives its name from there. I told you in the past two blogs about some meals I learned about during my travel in the Netherlands, and today I show you what I served it with when I was back in South Africa. With this bread having Italian roots, we almost covered the globe with this interesting combination of dishes; Chili Con Carne, from Mexico, Kapucijners, with a strong Indonesian backbone, and both of these with a Dutch twist. All I can say is: Enjoy an international feast!


In a large mixing bowl, measure 2 cups (500 ml) white bread flour, 1 teaspoon (5 ml) sugar and 1 1/2 teaspoons (7,5 ml) salt.


Mix the dry ingredients well.
Option 1: If using Instant Dry Yeast, add half a packet to the dry ingredients.


Add 1/2 cup (125 ml) water and 1/2 cup (125 ml) sourdough starter to the dry ingredients.
Option 2: If using Active Dry Yeast, add half a packet to the LUKEWARM water, with the sugar and leave to stand until it develops. You may have to increase the liquids.


Bring the dough together. Add more water in by the spoonful if needed.


Knead the dough for about ten minutes.


Divide the dough into two small balls.


Flatten one of the balls on a floured surface.


Now roll the dough out as thin is you can. The thinner the better. Once it starts tearing, it is thin enough. Remember to keep turning and flipping the dough to keep it from sticking to the surface.


Brush a little olive oil over the top of the dough.


Cover with plastic and leave to rest on the lightly floured surface. This bread is not going to be given a chance to rise.


Now repeat the same steps with the second dough ball. Let the dough rest for roughly 15 minutes.


Preheat the oven to 230 °C. Place your large baking tray in the oven while it heats so the tray becomes very hot. Do not oil the try before putting it in the oven, or the oil will burn and smoke. Oil the hot tray with olive oil as soon as the oven is ready. I use a kitchen towel for this.


Place the dough on the hot baking tray. Mine did not fit, but those folds will not be a problem. Just try to keep the folds as thin as possible.


Bake for about 5 minutes on one side.


Now turn the bread over and pop it back in the oven to bake another 5-7 minutes on the other side.


Allow to cool on a wire rack, or enjoy hot from the oven. Repeat the same steps with the second dough. You can use the same kitchen towel to oil the tray before laying the second dough ring on it. This will add that little bit more flavour to the dough.


The finished bread is very thin and crisp. Where the bread is slightly thicker, it will be more chewy.


Serve it with some delicious stews, or meat dishes. Invite everyone to simply tear a piece of bread off. The bread is then used to scoop the meat up, making it unnecessary to use cutlery.


The perfect global meal!


Marietjie Uys (Miekie) is a published author. You can buy the books here:
You can purchase Designs By Miekie 1 here.
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