Ferrarese bread

Preparation:

Preparation: Among the most representative breads of the Italian table we certainly find the two loaves that intertwine and which take the name of Ferrarese. It is an 'artistic' bread, whose name indicates the city of birth, Ferrara. Fragrant, with a hard rind, Ferrarese has an unmistakable shape, which recalls starfish. A variant of the 'Ferrarese' is the so-called Venetian 'Ciopa', rolled hard pasta. In the mixer (fork or dipping arms) work the flour at low speed; combine yeast, malt and salt diluted in water, add the fatty substance of your choice halfway through the dough. A good dough will be ready when it has been sufficiently worked at a temperature of 25 degrees. Leave the mass to rest on the work table and cover with the classic cloth. Cut the pieces of dough, pass several times in the cylinder for rolling and in the moulder for rolling. This leads to manual forming in the characteristic shape. After adequate rest in the leavening compartment at 30 degrees for 20-25 minutes, it is cooked at 240 degrees for a time that varies according to the size of the bread. Bake with a little steam and, for the last five minutes, with the valve open to help dry the bread.