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Rosetta
Let’s make it together with Chiara & TuorloIntroduction
Rosetta in Italian means “small roses”. It is a typical white bread that has a typical characteristics: inside it is hollow! And that’s exactly what we will try to make today, together with our forum member Chiara & Tuorlo.
Some people says its origin can be traced back to the Austrian rule, and it comes from a type of bread called “Kaisersemmel”. Others says it origin is from Venice. What is really peculiar about this bread is the shape. It is full of symbolic meanings: seasons, the wheel, sunrays etc..
It is a type bread really liked for its shape and its proportions. It is absolutely amazing when it is freshly baked, but it loses its characteristics quite quickly. That’s the perfect excuse to eat it immediately
In Milan it is also called “Michetta”, but around Italy it is more popular with the name “Rosetta”.
Anyway, let’s start making it!
_________________________________________Tools needed:
- A bowl with a lid
- A wooden chopping board
- A rolling pin (a small one is better)
- A pasta machine
- An apple slicerIngredients:
- White flour (type 0)
- Water
- Fresh compressed yeast or sourdough starter
- Salt
- HoneyProcedure:
The whole process is going to take 24 hours with the compressed yeast and a little bit more if you use the sourdough starter.
I tried to make it as simple as possible and I also developed a version of the recipe that can be adapted to your specific room temperature.
My procedure is optimised for a room temperature of 18-19 °C, if you have a different room temperature remember to adjust your timetable.
The following quantities are for 8 rosette.
Let’s start with the fresh compressed yeast version:
3.30 pm: “Biga” preparation
Flour (medium strength, protein content 11%) _____ 522 gr
Fresh Compressed Yeast ____ 4 gr
Water _______ 180 ml
It’s very tough and dry, but don’t worry that’s how a Biga should be.
Place the preferment in the fridge.
7.30 am: Remove the preferment from the fridge
11.30 am: Second dough preparation
Biga preferment _____ 706 gr
Water ______ 100 ml
Honey ______ 1 teaspoon
Fresh compressed yeast _____ 3 gr
Salt ______ 5 gr
Knead with the dough hook in the kneading machine without salt for 5 minutes. Add the salt at the end and increase the speed. Stop the machine and let the dough to rest for 10 minutes.
We now start with the folding. We will let the dough to rest for 10 minutes between each round of folds.
12.30 pm – 1 pm: The dough rest
1 pm: Shaping
Pre-shape the dough into 90 grams portions. Shape as explained in the following picture:
Try to roll down the stripes as rectangular as possible in order to avoid tips when you roll up.
1 pm – 3 pm: The dough rests
Do not proceed with the next step if the dough didn’t rise enough and didn’t relax enough.
With the apple slicer cut the top of the doughs, but make sure you don’t cut through all. Let them rest heads down on a lightly dusted table. Cover them with cling film and a cloth. Wait at least 1 hour.
Here you can see them with the head down (it’s normal to see the cut also on the bottom side)
And here after 1 hour with the head up.Baking
I used and F1 P134H oven for the baking as follows:
- 5 minutes, 220°C ceiling and 240°C floor. I sprayed water every minute to create steam.
- 10 minutes, same temperatures, no steam.
- 5 minutes, oven door slightly open. Change the ceiling temperature according to the color of the doughs.
Baking in a standard home oven:
Use a stone. Put the doughs in the oven when the stone is at least 240 °C. Spray water every minute in the first 5 minutes, then again 10 minutes no steam and finally 5 minutes with the oven door slightly open.Sourdough starter version
Solid sourdough starter (feed it twice before using it) ____ 90 gr
Flour ______ 462 gr
Water ______ 260 gr
Honey ______ 1 teaspoon
Salt _____ 5gr
Liquid sourdough starter (100% hydration) ____ 60 gr
Flour _____ 492 gr
Water ____ 260 gr
1 pm: mix and knead
2 pm: fridge
7 am: out of the fridge
I tried to skip the first folding session and the result is acceptable.
10 am: shaping
12.35: slice with apple slicer
Rest until 3 pm. Do not proceed if they did not rise enough. Bake as explained above.NOTE
It is preferable to eat this type of bread immediately because even with the sourdough starter it doesn’t last long. If you don’t eat all of them it is much better to freeze them.
Good luck!
Here some pictures:
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Rosetta - Let's make it together with Chiara & Tuorlo |
