Pane Carasau

Sardinia. 2005. Pane Carasau. This is the first baking. The dough, a yeasted dough made from semolina, is rolled out using a sheeter. The baker, a female pensionnaire. While production is in a family house, the oven in the living room, there is enough production to provide for a commercial mixer and sheeter. Note how hot the oven is — much of the floor is covered in embers. This puffed-up ball is removed from the oven, cut in half so there are two disk breads. These are then returned to the oven, and then dried under weights. 

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