Traditional sardinian bread Guttiau



  • 450ml water
  • 20g fresh yeast
  • 40g tbsp butter
  • 315g fine rye flour
  • 1 tsp salt
  • 400g plain (all-purpose) flour, plus extra for dusting
  • ½ ammonium carbonate (baker’s ammonium)


  1. Heat the water to 37 . In a large bowl, mix the water and yeast, whisking to dissolve the yeast. Add the remaining ingredients and work into a dough until it is not sticking to the bowl. If necessary, add some more wheat flour. Cover with a cloth and leave for 20 minutes.
  2. Preheat the oven together with stone to the 250 temperature
  3. Put the dough on a floured work surface, roll it into a log and divide it into 25 pieces. Sprinkle some more flour on the work surface and roll each piece into a bun, first with a smooth rolling pin and then with a knobbed rolling pin; turn the dough occasionally and roll it out to about 20cm square. The thinner you roll it, the crispier the bread.
  4. Using a small amount of flour, dust your SliceCook peel.  
  5. Lay your flattened dough on top and slide off your peel and into your SliceCook stone placed in the oven.
  6. Bake for about 3-4 minutes. Leave to cool on a wire rack.

Eat right. Have fun. Master real Italian pizza art!

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