Table 4 Technical features of leavened Italian flatbreads having a single-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) | Dough shaping modality | Leavening agent | Leavening time and temperature | Baking time (with old baking system)∞ | Traditional (old) baking system | Bread shape and size |
|---|---|---|---|---|---|---|---|---|
Crescentina | Wheat flour | Occasionally lard and milk | Sheeted using a rolling pin | In the past was unleavened, today baker’s yeast or sodium bicarbonate are used | 20 min, RT* | 2–4 min | Between two small (15 cm diameter) circular terracotta plates called “Tigella” placed in the fireplace | Circular; 1.5 cm thick; 5–15 cm diameter |
Gnocco ingrassato | Wheat flour | Lard, diced ham | Sheeted using a rolling pin | In the past sourdough, today baker’s yeast | Several hours for sourdough, 1 h for bakers’ yeast; RT | About 20 min | Rectangular pan in the fireplace | Rectangular (40 × 30 cm), 2.5–3 cm thick |
Crescenta | Wheat flour | Lard, ham | Sheeted using a rolling pin | In the past sourdough, today baker’s yeast | Several hours for sourdough, 1 h for bakers’ yeast; RT | About 25 min | Rectangular pan in the fireplace | Rectangular (40 × 30 cm), 4–4.5 cm thick |
Torta al testo | Corn flour in the past, today wheat flour | Lard or extra virgin olive oil | Sheeted using a rolling pin and pierced with a fork | Baking soda | 15 min, RT | About 10 min | In a clay plate or eventually a cast-iron plate called “Panaro” or “Testo” placed in the fireplace | Circular; 1 cm thick; 25–30 cm diameter |
Schiacciata | Wheat flour | Extra virgin olive oil in Tuscany, strutto# in Lombardia | Flattened with the pressure of fingertips | In the past sourdough, today baker’s yeast | Several hours for sourdough, 1 h for bakers’ yeast; RT | About 15 min | On stone slabs or on clay pans named “Testo” placed in the fireplace | Circular; 2 cm thick; 25 cm diameter |
Schüttelbrot | Mix of rye and wheat flours | Fennel seeds. Occasionally wild cumin, coriander or aniseed | Flattened by vigorously shaking | Sourdough | 2 h; 25–40 °C | About 15 min, baked to dryness | On the slab of a wood-fired oven | Circular; 0.3–1.5 cm thick; 30–35 cm diameter |