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The Fundamental Techniques of Classic Bread Baking's Carta di Musica

[Photograph: Donna Currie]

I fell in love with the idea of Carta di Musica the first time I heard the name. It refers to the thinness of these crisp flatbreads, and the idea that you should be able to see though them when they're rolled thin enough. There's also something appealing about breaking a big crisp flatbread into pieces.

I made versions of these a few times, so when I saw this recipe in The Fundamental Techniques of Classic Bread Baking, I was interested to see the use of durum flour. If it sounds vaguely familiar, durum is the finer version of semolina that's often used for making pasta.

The odd thing about this recipe is the last bit of instruction says to bake these flatbreads until they're crisp and dry since they puff while baking but collapse when they come out of the oven. Now, I've made a lot of flatbreads and if you bake them until they're crisp, they usually hold their shape. These are no different. If you don't like the puffiness as they're baking, deflate them in the oven (a peel will work) or take them out before they're crisp, let them deflate, then put them back in the oven at a lower temperature so they crisp without over-browning.

As always with our Cook the Book feature, we have five (5) copies of The Fundamental Techniques of Classic Bread Baking to give away this week.

Adapted from The Fundamental Techniques of Classic Bread Baking by the French Culinary Institute. Copyright © 2011. Published by Stewart, Tabori & Chang. Available wherever books are sold. All Rights Reserved

About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie or @cookistry.

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