Put in a large bowl the flour, baker’s yeast (mine, dry), squid ink, salt and warm water. Mix well, until you get a homogenous and sticky dough, cover with a cloth and let it stand for about 5 minutes (which takes a little picking up the countertop).
Remove the cloth, put the dough on the worktop clean and start to knead. You just have to fold the dough on itself (the half farthest from you, fold it over the nearest half) and make it roll a little to make it look like a curl. Rotate 90 degrees and repeat the operation. Fold about 30 times (1-2 minutes) and you will see how the dough is smoothing. Let stand covered about 5 minutes.
Repeat the kneading operation 1-2 minutes and stand 5 minutes about 3-4 times, until you see that the dough remains smooth. In the next photo you can see how it is becoming more and more smooth. Finally, leave in a large bowl covered with film for 1: 30-2 hours, so that fermente. If you are late, you can leave it for 15-20 minutes and then put it in the refrigerator until you can continue (it can be up to 24 hours without problem).
When time has passed, place the dough on the countertop, squeeze a little to let the gases out and divide into 4-6 equal pieces, depending on the size of the bar you want. To form the bars, make a rectangle of dough about 5×20 cm and roll up. You will have a cylinder 5 cm wide and quite thick. You just have to roll it under the palms of your hands, pressing a little bit until it lengthens and there are bars. If you press a little more on the tips you will get, once baked, become very crisp. Take a clean cotton cloth, sprinkle with flour and place your bars a little apart, making a fold with the cloth between one and another. Cover with another clean cloth and let rest for an hour, until, more or less, double its size (width). If it is hot, 45 minutes will suffice; If it’s cool, you still need 1:30 hours. After half an hour, turn the oven on at 250-270 degrees, with heat up and down, with no fan. Put a tray or an empty fountain resting on the bottom of the oven.
Remove the cloth from above and, with a sawing knife (of the cut ones bread), make a cut in the long time holding gently, without crushing the bar. Transfer the sticks to a tray with baking paper, leaving space between them. The oven will be very hot, so be careful when opening the door. Pour a glass of water over the tray or fountain below and insert the tray with the bars in the middle. Close the door immediately and bake with heat only down for 10 minutes. Open, remove the water tray and close again. Bake 10 minutes more, but hot up and down. Exit, wait 5 minutes and transfer to a grid to cool the bars.
Clean the calamari (without removing the skin) and cut into rings less than 1 cm wide. Place in a bowl and water with the juice of a lemon and a little salt. Let stand 15 minutes in the refrigerator, covered with film. Let it drain to keep it well. Pour in flour, remove the excess with a strainer and fry in hot oil. As soon as they are browned, remove a dish with absorbent paper.
