bread

Rosette soffiate: Italian bread

05:43

For the Italian version click here!!!
Oh Finally I manage to post this bread recipe....one of my favourite ones...Not really easy to make, and they are not really perfect  but really good! I love them with just a slice of parma ham....but the best way to have this is with mortadella!!!! Lush....my mouth is watering just to think about this panino.

ROSETTE BREADINGREDIENTS for 4 buns
Starter:
  • 200g strong flour
  • 10g dehydrated sourdough
  • 87.5g of water
Dough:
  • 20g strong flour
  • 1 teaspoon salt
  • 4g dehydrated barley malt
  • 27.5g of water
  • Extra virgin olive oil to brush

The night before mix quickly all the ingredients for the starter. Knead quickly for 3 minutes. The dough will still be quite dry and hard. Cover the bowl with clingfilm and leave it to rest overnight for 16 to 20 hours at room temperature (20º).I've started to knead around 22:30 and went back to mix the final dough around 15:30 the day after. With the kneading machine knead the starter with the 20g of flour, malt and the water. Knead at low speed for 6 minutes using the dough hook. At this point add the salt and knead for 7 minutes at medium speed until dough is smooth and soft and well around the dough hook (see the step by step picture). Transfer dough in a lightly floured worktop, cover with clingfilm and let rest for 10 minutes. Roll out the dough, no too thin, with a rolling pin, and fold into four. Watch this video, it's really easy. Cover the doug and allow to rest for 15 minutes, then repeat this step once or twice. Roll out the loaf and form a ball. Brush dough with extra virgin olive oil, cover with clingfilm and a cloth and allow to rise for 30 minutes. Divide the dough into 4 equal balls (around 80g each). 
At this point shape the rosette bread using the special tool, or simply an apple slicer (That's what I used). Place them upside down on the floured worktop, cover and allow to rest for 1 hour. Pre-heat oven at the maximum temperature. with a small pan of hot water to create the steam. Bake the rolls for 10 minutes, then turn the heat down to 200ºC and continue cooking for 20 minutes, until golden brown, spraying water inside the oven once in a while.







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