Sardinian Civraxiu bread

See the recipe by Ramona Allegri

Blog: Il mondo di Ramy *food*

Molino Soncini Cesare type-1 First Strong stone-milled flour 1kg
water600 ml
beer yeast10g

Ingredients for the filling/topping


You are best advised to prepare your dough the day before you want to bake it, since this takes 17 hours to rise. Place all the ingredients in your dough-maker and work at speed 4 for at least five minutes, then reduce to speed n.2 and work for another ten minutes. Leave to rest for 17 hours. Once rested, take your dough and work it energetically by hand for ten minutes and leave to rest for another hour.
Bake in a pre-heated oven at 250°C for 10 minutes, then reduce the temperature to 180°C and bake for another 40 minutes.


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