Venetian Rosetta Rolls

 

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The end of January is the time for Carnevale di Venezia and what better to celebrate it than by making Venetian Rosetta Rolls.

It's a two-stage process. Firstly, we need to create a stiff biga that is kept in the refrigerator overnight before moving on to stage 2. 

INGREDIENTS

For the Biga:

260 gms room temperature water

500 gms strong white bread flour

0.8 gms instant active yeast. 

Mix everything together, knead until you have a stiff, smooth dough and then leave at room temperature for one hour. 

Then, transfer to the refrigerator for 12 - 15 hours. 

Finally, take it from the refrigerator and leave it at room temperature for one hour to warm up.

Now, let's make the dough 

INGREDIENTS

70 gms of room temperature water

0.5 gms instant active yeast

100 gms strong white bread flour

11 gms fine sea salt

4 gms of diastatic malt powder (optional) 

METHOD

Tear the biga up into a bowl. Add the final water, yeast and mix well. Add the salt, the flour, and the diastatic malt (if using) and knead for 8 - 10 minutes until you have a soft and silky dough. 

Bulk ferment for approximately 2 to 3 hours, until the volume has doubled. (watch the dough, not the clock). You'll be surprised how long it takes... don't rush it. 

Divide into 100 gms pieces. 

Flour the worktop

Roll the dough into very tight balls and then rest them, covered, for 30 minutes. 

Taking each ball in turn, flatten slightly and gently and then score rosetta patterns through from the centre - 6 to 8 deep radial cuts, but not through the base.  An apple corer is useful to make the centre of the rosette and a sharp knife for the radial cuts. 

Place the rolls, cut side down, on a baking sheet. 

Leave for 45 - 90 minutes until puffy (watch the dough, not the clock) and then flip upright. 

Heat the oven to 220⁰C (428⁰F) Conventional / 200⁰C (390⁰F) Fan and add a steam pan/source at the bottom of the oven. 

Bake for 10 minutes and then remove the steam and finish for 8 - 10 minutes until golden and hollow when tapped on the underneath. 

If you're using a sourdough starter, substitute 50 gms of biga for active sourdough starter; you may need to adjust the water slightly. 

Happy Baking