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Rosette recipe translation

francinemorin@netscape.net
Fri, 10 Mar 2006 20:39:43 -0500
v106.n010.14
ROSETTE SOFFIATE (soffiare: to blow like a balloon)
Recipe from Professor Fausto Rivola

THE BIGA

Ingredients   Metric   U.S.
Flour w360 *  5.0 kg   11 lbs
Water         2.25 kg  5 lbs
Yeast         0.05 kg  1.76 ounces
Total         7.3 kg   16 lbs

Procedure in the evening

Combine and knead all the ingredients on the table. Dough 
temperature: 20C or 68F. Kneading time: 10 to 12 minutes. Put the 
dough in a big bowl and let it rise at 18/20C or 64/68F for 20 hours.

THE DOUGH

Ingredients      Metric   U.S.
Biga             7.3 kg   16 lbs
Flour w360 *     1.0 kg   2.2 lbs
Natural improvers **    0.06 kg 2.1 oz
Malt extract     0.03 kg  1.06 oz
Yeast            0.04 kg  1.41 oz
Water            0.87 kg  1.92 lbs
Salt             0.09 kg   3.2 oz
Total            9.39 kg  20.7 lbs

Procedure for the final dough

Put all the ingredients, except the salt, into the mixer bowl. Add 
the salt 4 minutes before the end of the mixing (kneading). Mixing 5 
minutes at first speed + 6 minutes at second speed. Dough temperature:
25C or 77F.

Let the dough rest on the table 10 minutes. Split the dough in the 
desire size (circles of 25- 30 cm or 10 - 12 inches, will be cut in a 
bun press in small rolls) and coat them with olive oil. Rest 30 
minutes. Split, then stamp with the rosette stamp (stampa per 
rosette) and turn the rosettes upside down, the stamp impression will 
be under the dough. For proofing, put the dough at 30C or 86F for 60 
to 70 minutes. Turn the dough so the stamp mark is up again and bake 
at 240C or 475F with plenty of steam for 22 to 25 minutes. Put more 
steam 5 minutes before the end. This recipe make more sense when you 
look at the following pictures

Pictures of the process and an other recipe in Italian:
http://www.pianetapane.it/ricette-virtuali/ricetta_4.htm

*"00 FLOUR: "In Italy, flour is classified either as 1, 0, or 00, and 
refers to how finely ground the flour is and how much of the bran and 
germ have been removed. 00 flour is the most highly refined and is 
talcum-powder soft. Italian 00 flour is made from Italian grains 
and/or blends of Italian and imported grains (including Manitoba 
flour from Canada) to achieve a range of protein of about 10-12.5%. 
Common brands of 00 flour available at the retail level in the U.S. 
include Caputo, Bel Aria and Delverde. The Vermont-based King Arthur 
Flour Company produces a "clone" of the 00 flour (called 
Italian-Style flour) with a protein level of 8.5% which is quite a 
bit lower than the imported Italian 00 flours, therefore it is not an 
authentic 00 flour and will have different behavioral 
characteristics". Italian flours description at the following web 
site: <http://www.molinoalimonti.it/inglese/prodottiforn.html>

** Natural improvers: I think this similar to what Joe Ortiz (The 
Village Baker) calls "Levit" composed of wheat flour, salt, dry 
yeast, ascorbic acid, and amylase. Here is the web site of the 
supplier in the recipe: <http://www.ireks.com/xist4c/web/about-us_id_6_.htm>