Table 3 Technical features of leavened Italian flatbreads having a double-layered structure, prepared according to the old tradition
From: Traditional Italian flatbreads: cultural diversity, processing technology and future perspectives
Bread name | Flour type§ | Additional ingredients (other than flour, water, salt) | Leavening agent | Leavening time and temperature | Baking time (with old baking system)∞ | Traditional (old) baking system | Bread shape and size |
|---|---|---|---|---|---|---|---|
Pane carasau | Durum wheat semolina | – | Sourdough or baker’s yeast | Several hours for sourdough, 1 h for bakers’ yeast; RT | 2–3 min + 1 min; baking is done in two steps, the second step is done after the separation of the two layers and leads to complete dryness | On the slab of a wood-fired oven | Circular; 1–2 mm thick; about 30 cm diameter |
Pane guttiau | Durum wheat semolina | Extra virgin olive oil | Sourdough or baker’s yeast | Several hours for sourdough, 1 h for bakers’ yeast; RT | 2–3 min + 1 min; baking is done in two steps, the second step is done after the separation of the two layers and leads to complete dryness | On the slab of a wood-fired oven | Circular; 1–2 mm thick; about 30 cm diameter |
Spianata | Durum wheat semolina | – | Sourdough | Several hours; RT | 2–3 min | On the slab of a wood-fired oven | Circular; 1 cm thick; 10–20 cm diameter |
Pistoccu | Durum wheat semolina | – | Baker’s yeast | 1 h; RT | 3–4 min + 1 min; baking is done in two steps, the second step is done after the separation of the two layers and leads to complete dryness | On the slab of a wood-fired oven | Small rectangular; 3–4 mm thick |
Zichi | Durum wheat semolina | – | Sourdough or baker’s yeast | Several hours for sourdough, 1 h for bakers’ yeast; RT | 2–3 min | On the slab of a wood-fired oven | Circular; 0.5 mm thick; 30–40 cm diameter |
Puccia | Durum wheat semolina or barley flour | Extra virgin olive oil | Sourdough | Several hours; RT | 3–4 min | On the slab of a wood-fired oven | Circular; 2 cm thick; 20 cm diameter |
Gnocco fritto | Wheat flour | Strutto# | Baking soda | 15 min | Frying in hot strutto for 1–2 min at 250 °C | – | Circular (25 cm diameter) or diamond shaped (5 × 10 cm); 0.3 cm thick |
Crescenta fritta | Wheat flour | Milk, strutto# | Baking soda | 15 min | Frying in hot strutto for 1–2 min at 250 °C | – | Diamond shaped (5 × 10 cm) |