Rosette with Biga Recipe

My notes from the Video Pane Rosette Soffiate by Vittorio e Laura for making Rosette Rolls with Biga from the previous post X Marks the Spot.

Rosette, Michette, Biga, Baking, ItalianBe prepared to adjust the water and flour depending on how your flour behaves. Observe the condition of the dough in the video and aim for that.

 For the Biga

  •  400 g 00 flour 12% gluten/protein  (MariaPaola suggests trying 0 flour, or a more typical bread flour type)
  • 175 g water
  • 4 g fresh yeast or 2 g dried yeast

Mix roughly,  it doesn’t mix to a smooth dough, but looks very dry and unmixed,  cover and leave for 16 – 20 hours at 20 C

For the  Final Dough

  • All the biga
  • 40 g of the 00 flour
  • 55g water ( I would start with a bit less next time if using the same flour)
  • 4 g malt or sugar
  • 8 g salt
  1. Dissolve sugar in water and mix in to the biga, then add the flour and mix for 6 minutes in a mixer at speed 1 and then seven minutes at speed 2.
  2. One is aiming for a very smooth, elastic and firm dough.
  3. Flatten out and shape into a boule. cover and leave for 10 – 15 minutes
  4. Roll out on a floured board  (see video for the details of the folding processes)
  5. 2 x Book Folds
  6. Cover and leave for 15 minutes
  7. roll out again
  8. 2 x Book Folds
  9. Cover and leave leave for 15 minutes
  10. Roll up oblong shape into a ball
  11. Cover with a little oil
  12. Cover with clingfilm
  13. Leave for 30 minutes
  14. Divide into quarters and then into eighths
  15. For smaller rolls divide into ten parts
  16. Roll into balls on floured board
  17. Flatten
  18. Then do special fold four corners, like gathering a napkin, trying to keep air in the centre of the ball, pinch together and then turn over, and gently shape into balls with a cupped hand, rotating on a clean worktop.
  19. Cover in clingfilm
  20. leave balls for 30 minutes
  21. Dust the tops with flour
  22. Then cut them with the Rosette press, or like Vittorio, use an apple cutter, almost all the way through. Pick up ball of dough, turn over and tuck the corners into ball shape, again look at the video – much easier to watch than to describe in words!
  23. Place cut side down on a floured tray.
  24. Cover and leave for  45 – 60  minutes
  25. To Bake
  26. Preheat oven as high as it will go.
  27. Turn the rolls over so they are the right way up for baking. Put on a peel on parchment (but make sure your paper can take the temperature, if not bake direct on a stone, or be prepared to pull the paper out once the rolls have sprung)
  28. Put a metal tray in the oven below your baking shelf and once you have put the rolls in the oven.
  29. Add boiling water from the kettle to the tray and shut the door.
  30. Remember to open the door for 5 seconds towards the end of the bake to release the steam, this helps the rolls not to go soft too quickly.
  31. Bake for 20 – 25 minutes at 250 – 270 C (ouch!). I baked my first batch, the ones pictured at 240 C. One can spray into the oven over the rolls as well, but I always worry about cracking glass if I do that.
  32. Allow to cool on a wire rack before eating.

Maria Paola translated a technical spec for making these as well from Wikipedia for me and this part is very interesting and I have now learnt a new word….

in the first few minutes of cooking, the starches become jelly-like, so that the dough gets more viscous, and the starch grains in the flour release amylopectin, which, together with glutamine, form a reticular framework that makes it elastic; the yeast releases CO2 and ethanol with heat, which blow the dough and create a cavity.…

Joanna @ Zeb Bakes   If you would like to copy this elsewhere please do the right thing and let me know,  credit appropriately and provide a link to my blog. The original recipe is from the lovely video made by Vittorio e Laura at who really deserve all the credit.  Many thanks.


Related Post :

For more pictures of the Rosette Roll and a crumb shot click here ‘X marks…’

25 thoughts on “Rosette with Biga Recipe

  1. Jeannette

    You are a star, Joanna, this is just what I need! If and when my rolls turn out at as good as yours I will send you a picture. But I think I will need lots of practice to achieve your standard.

  2. frugalfeeding

    Wow, what a great recipe. The photo is amazing too, really good looking roll. By the way, that banana gorilla at the side – I’ve been tagged in facebook as that exact gorilla after I graduated from there a few weeks ago, that’s really strange! Thanks for sharing the recipe.

    1. Joanna Post author

      Congratulations on graduating Frugalfeeding! They are such pretty rolls, aren’t they? I think I might become addicted to making them ;)

      …oh and I’ve just visited your blog, you look nothing like that gorilla !

        1. Joanna Post author

          It’s going to be tomorrow now… whatever Y is, I am too full of Edith’s Economical Pudding to write anymore today xx

    1. Joanna Post author

      It does smell very yeasty this one, and the rolls are much drier and fluffier than the ones made with sourdough, but in the pursuit of that cavity….. I am wondering if a very dry sourdough dough could be persuaded to do something similar…. look what you’ve started me on Brydie… xx

        1. Joanna Post author

          50% hydration for this dough, or close enough, not sure how much pre fermented sourdough you would make, maybe half the final dough. Your guess as good as mine !

          Sent from my iPad

    1. Joanna Post author

      Thank you Cecilia! It is quite a lot of stages, but maybe after a few goes it gets quicker. I usually make 750g sized loaves, but I couldn’t resist these :)

  3. heidi

    Great tutorial, Joanna!
    And very scientific- any yet I almost understood all of it!
    I think I will try it – I always do better with yeast than sourdough.
    First though I’m going to make some doughnuts.

    1. Joanna Post author

      I’ve never tried making doughnuts and I haven’t eaten them for years, I imagine a fresh doughnut is very different from the ones you can buy in the shops. Mmmm…

  4. vittorioviarengo

    Great job Joanna!!! Thanks for trying my recipe. I would love to translate into English my whole blog one day…

    1. Joanna Post author

      Thanks so much Vittorio. That’s lovely to hear. I wish I could offer to translate your blog because it’s full of treasures :D

  5. jan trounce

    I’ve spent ages admiring the rolls in the ‘X marks the spot’ post, they look so lovely and soft and plumpy in their pre-bake state. I was wondering what one did with the hole – of course – fill with damson jam and butter and eat! I very much approve of that – and I couldn’t help tacking that on, in my mind, to the technical spec at the end of the post! Loved your walkies post too, I remember, in an earlier post, that you mentioned ‘Baddocks Wood’ and I thought how lovely it would be to live somewhere that had such enchanting names, like that, and Skylark Meadow.

    1. Joanna Post author

      I think the idea is to fill with mozarella and prosciutto or cacciatore salami (Maria Paola’s suggestion) but old fashioned butter and jam just popped in there on the afternoon of discovery Jan :)

      Badocks is named after the guy who it belonged to. He gave the woods to Bristol City Council. I made up Skylark Meadow, I think it’s called something else on the map, but it is the only place within the city where the skylarks nest and sing from early March onwards. The Council leave the grass long there, it runs alongside the golfcourse and put up signs, and we don’t walk the dogs off the lead while they are breeding in that part.

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