Bread Ferrara / Ferrara Couple

The coppia ferrarese is the typical bread of Ferrara.
Ferrara Store offers you this particular type of bread, a crusty bread, fragrant and delicious.
The coppia ferrarese is a bread which Ferrara is proud of and that, like the other 16 pearls of Ferrara, represents the history and the art of cooking in this province.
Historically, the production of bread in Ferrara has always been subject to control by the lords and dukes of Ferrara, and the first statute governing the system of production of bread bakers dates back to 1287, giving the bread a specific weight, making sure that is well cooked, that it was showing a seal indicating the name of the baker and that the oven was off the beaten tracks so that the bread of Ferrara would not risk to get dusty; the statute specifies that the bread must have the flanges, the “horns”, which are typical of the coppia ferrarese.
The first report of a ferrarese bread which looked like the coppia was by Cristoforo Messisbugo, who in his treatise on Scalcheria states that during the Carnival of 1536, during a banquet, a "twisted bread" was offered to the Duke d'Este; this peculiar feature can be found even in today's coppia ferrarese.
Still in 1694 the praises towards the ferrarese bread are woven by the historian Antonio Frizzi, who speaks of the bread of Ferrara as a refined bread and a product with high quality.
Over time, the production of the coppia ferrarese and the ferrarese bread has been handed down from mother to daughter to this day. The ferrarese bread was produced at home with healthy and simple ingredients, such as water and flour; then a part called "mother" was removed from the dough, that would serve to leaven on the next night.
The coppia ferrara is a bread made ​​with flour and products of the highest quality, and for this reason, and to prevent copies from foreign countries, since November 14, 2001 it has become a PGI product (Protected Geographical Indication), becoming the only bread of Ferrara and of the whole region Emilia Romagna to have this title in order to protect the product.
The ingredients allowed for the production of the coppia ferrarese are durum wheat flour type "0", water, lard, extra virgin olive oil, yeast, salt and malt.
The ingredients of the couple Ferrara must therefore be mixed in a fork mixer to get a dough called "hard dough".
The composition of the hard dough must be as follows:

• The water used for the production of the coppia ferrarese must be equal to 35% of the flour used for the dough;
• The lard must be equal to 6% of the flour used for the dough;
• The extra virgin olive oil must be equal to 3-4% of the flour used for the dough;
• The mother yeast must be equal to 10% of the flour used for the dough.

All the ingredients must be mixed by a fork mixer for a time ranging from 15 to 20 minutes.
The dough is then passed into the automatic cylinder for 15/20 times, to be refined , and then cut into strips between 1 and 2 centimeters thick; the strips are then placed into the extruder and finally in a machine for the formation of the coppia ferrarese, divided into two pairs which are then merged manually.
The coppia ferrarese must therefore be left to rise and cooked in the oven.
The weight of the coppia ferrarese when it gets out of the oven must be between 80 and 250 grams.
The coppia ferrarese can also be produced by hand imitating, much more painfully, all operations for the production of dough, and giving shape to the "horns" of the coppia.
The coppia ferrarese is the oldest bread and a symbol of the baker's art in Ferrara and in the Emilia Romagna region, a good product that we invite you to try.

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