La Coppia Ferrarese

15:20


Bread from Italy with Protected Geographical Indication 




There is only one word to sum up this recipe that goes back to to the 12th century - amazing - despite the fact that I cheated a little bit and didn't make the sourdough the way the recipe suggested, but used my own instead.
The bread of Ferrara , also called coppia and locally ciopa or ciupeta , is a type of  bread shaped in unique way as  it consists of two, sometimes four arms twisted together at the middle.It's beleived that it was made in a shape of a loaf for centures until  1536 when according to the legend the host of a dinner to honour the Duke of Ferrara had it served twisted this way to make an allusion to some of the Duke's personal adventures and it kept the shape to the present day.
Today it's made  in the whole area of the province of Ferrara, although it is not difficult to find it outside of this province, but only in the neighboring areas of Emilia, Romagna and Veneto, but rarely elsewhere. It has been recognized with a PGI (One of three European Union schemes that promote and protect names of quality agricultural products and foodstuffs) Protected Geographical Indication.



 When done professionally it's made of wheat flour type "0", water (35%), pure pork lard (6%), extra virgin olive oil (3%), yeast (10 %), table salt, malt or malt extract, but apparently not any "0" type flour, but the one coming from the mills by the river Po, which gives it the right amount of moisture and is ideal for this kind of baking.The Ferrareses are sold within 24 hours and usually feature the "Ferrara's IGP" logo.



This is of course a home made version, but certain characteristics  that make it unique bread had to be kept: a) must weight between 80 and 250 grams when it's done b) must be golden in colour, with lighter streaks as a result of  the way they are rolled and thin and crisp crust;3) crumbs have to be kind of firm but yet crumbly 4) flavoursome that comes from incorporated lard 




La Coppia Ferrarese

100 g sourdough
plus
500 "0" flour
180 ml water
40 gr lard
20 ml olive oil
1/2 tsp salt
1 tsp malt

Combine all the ingredients and knead ( in a heavy duty mixer if possible) for 20 minutes to obtain smooth, elastic dough. Leave it to rest for 15 minutes, then weight and divide into 16 equal pieces. The dough I made was about 850 g, and each piece was 53 g.
To form horns roll each piece into a 30 cm long strip and use the palm of your hand to roll it into cone-shaped horn ( see pictures  and video link below) leaving the end parts free.Put two horns together by attaching the end parts. Press them firmly together, cut through the middle and separate the cut parts.  Cover and let them rise for an hour to an hour and a half.
They freeze well, either before, or after baking, although I would recommend freezing before they go to the oven.


La Coppia ferrarese : how it's rolled video









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