Italy ยท Emilia-Romagna
Coppia Ferrarese
Also known as Ferrara bread
A Ferrara roll twisted into crossed crescent horns worked with lard, engineered for maximum crust-to-crumb ratio and a satisfying shattering crackle.
Method
Deck Oven
Hydration
58%
water to flour
Glycemic index
78
High GI
Energy
310 kcal
per 100 g
Sensory profile
- sourness
- 2
- sweetness
- 1
- crispiness
- 9
- chewiness
- 3
- aroma
- 6
- moistness
- 2
Scale 0โ10
Nutrition
per 100 g| Energy | 310 kcal |
|---|---|
| Protein | 8.5 g |
| Carbohydrates | 54 g |
| of which sugars | 1 g |
| Fat | 6 g |
| Fiber | 2 g |
| Sodium | 490 mg |
Typical values; recipes vary.
Texture
- Twisted crescent horns
- Ultra-crisp thin crust
Typical ingredients
- Wheat Flour
- Water
- Yeast
- Salt
- Fat / Butter
Similar breads
Closest sensory profiles in the Atlas.