Days ago, I restocked on Homemade Lard. I regularly use it for shortcrust pastry and cookies instead of butter. And since I had the pork cracklings, I decided to make bread. So good, crunchy, and tasty. A bit greasy, it’s true, but if you consider that I make lard once a year, it’s more than okay, right? In Sardinia, we call it Pai cun gedra because we call pork cracklings Gedra. Try it because it’s really very good. Today, I used re-milled semolina and type 2 flour, which you can replace with type 0.
You might also be interested in;
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 1
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups re-milled semolina
- 2 cups type 2 flour
- 1.5 cups water
- 5.3 oz sourdough
- 1 tsp salt
- 2 tbsp lard
- 1 tsp sugar
- 8.8 oz pork cracklings
Tools
- Stand Mixer
- Bowl
- Dough Scraper
- Baking Trays
Steps
Place all the ingredients (except the pork cracklings and water) in the stand mixer’s bowl.
Add the water while the mixer is running, work well for about 10 minutes.
Transfer the dough to the work surface and make 3 rounds of folds at 30-minute intervals.
Transfer into a bowl and let it rise until doubled.
Transfer the dough back to the work surface, open it well, and add the pork cracklings.
Close the dough and form a ball.
Shape the loaves and roll them in the re-milled semolina, then transfer them to the baking tray and let them rise for about 1 hour.
Then bake at 356°F for about 45 minutes.
