Be 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
- 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.
- One is aiming for a very smooth, elastic and firm dough.
- Flatten out and shape into a boule. cover and leave for 10 – 15 minutes
- Roll out on a floured board (see video for the details of the folding processes)
- 2 x Book Folds
- Cover and leave for 15 minutes
- roll out again
- 2 x Book Folds
- Cover and leave leave for 15 minutes
- Roll up oblong shape into a ball
- Cover with a little oil
- Cover with clingfilm
- Leave for 30 minutes
- Divide into quarters and then into eighths
- For smaller rolls divide into ten parts
- Roll into balls on floured board
- 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.
- Cover in clingfilm
- leave balls for 30 minutes
- Dust the tops with flour
- 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!
- Place cut side down on a floured tray.
- Cover and leave for 45 – 60 minutes
- To Bake
- Preheat oven as high as it will go.
- 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)
- Put a metal tray in the oven below your baking shelf and once you have put the rolls in the oven.
- Add boiling water from the kettle to the tray and shut the door.
- 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.
- 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.
- 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 http://vivalafocaccia.com 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…’