The Simplest Recipe for Puffed Rosettes with Sourdough Yeast
Quick Overview
In Milan and Central Italy, the puffed rosettes are known as Michetta. It is one of the most delicious breads and is loved and favoured by many. It is a yummy and crunchy sandwich crumbling on the outer part and hollow inside; sourdough yeast adds another level of complexity to its taste.
Introduction
The biggest challenge in making this puffed rosette is ensuring the bubble is in the centre is there. Otherwise, the dish will be a disaster, as this is the main peculiarity of the rosettes.
This yummy sandwich could not be prepared at home. It requires great expertise and the right tools, which only the chefs at the bakeries possess. Specific moulding tools are used to prepare rosettes to give them the perfect texture.
But Why Puffed Rosettes Bread?
Puffed rosettes, with their delicate and intricate design, are a delightful treat that adds a touch of elegance to any gathering. These crispy goodies are traditionally prepared with baker's yeast. They can be stuffed with anything you wish, and their crispiness is impossible to describe when bitten.
However, in this article, we will explore an alternative method that infuses the unique flavours of sourdough yeast into the puffed rosettes, giving them a tangy and complex taste.
Embark on this culinary adventure as we share the most straightforward recipe for puffed rosettes with sourdough yeast.
Understanding Sourdough Yeast
Sourdough yeast, or natural or wild yeast, is characterized by its tangy taste and the fermentation process. It is made by combining flour and water, allowing it to ferment naturally over an extended period.
This fermentation creates a symbiotic relationship between wild yeast and lactic acid bacteria, resulting in a fragrant, lactic-acid-rich sourdough starter.
Sourdough yeast in baking enhances flavours and offers potential health benefits such as improved digestion and increased nutrient absorption.
Ingredients for the naturally Leavened Puffed Rosettes
250 grams of type 0 flour (stone-ground medium strength)
250 grams of type 1 flour
300 grams of water
150 grams of sourdough
4 grams of diastatic barley malt (optional)
10 grams of salt
5 grams of olive oil, extra virgin
The Process Step by Step for Puffed Rosettes with Sourdough Yeast
Take the sourdough and dissolve it in half a cup of water along with the malt. To give it flavour and texture, you can also add a teaspoon of acacia honey.
Add flour of type 0 to the mixture and knead it. You can knead the dough with a kneading machine or any other machine. Continue adding the other flour and remaining water to the dough mixture.
Add oil and salt to the mixture and knead until you get the right texture. It should be smooth and homogeneous, with no lumps.
Take it out in a bowl with the help of a spatula and clean the sides. Cover the bowl with a clean cloth and keep it aside for 2-3 hours or at least until they double their size.
Take out all the mixture on a counter and use your fingers to flatten it. Make it into a round of folds. Keep the right fold towards the centre, the left and then the upper and lower parts.
Turn them over, put them all in a greased bowl, and always cover it with plastic wrap. You can now deflate the dough, wrap it, and divide it into a single portion of 90 grams.
Using each portion, make a cord about 20 cm long and use a rolling pin to roll it out and transform it into a 3-4cm wide strip. Start wrapping each strip on itself in the form of a swivel.
Place it horizontally and seal it perfectly, which will cause a big dimple in the centre of the swivel.
Next, pinch the dough surface to close the hole and keep the ball over it to rise. Keep them well-floured, leave some extra space between them, and cover all of them with a clean cloth.
Leave it aside for a few hours (depending on the sourdough strength and the room temperature) until the dough is triple its initial size.
Use a basic apple cutter to apply the right pressure on the leavened balls, or if you don't have one, you can just use a blade (as I did) and create a triangle like in the picture.
Make sure you do not go all the way down or cut through the dough.
Now, turn over the printed side of each rosette on a well-floured surface and leave it for another hour.
Preheat the oven to its maximum temperature, along with a refractory stone fixed on the medium point. Also, keep a small pot full of water in the bottom part of the oven. You can keep the rosettes inside the oven by turning them upside down, bringing their printed side on top, and letting them cook for 10 minutes.
Lower the temperature to 180 degrees and let it cook for another 15 min. You can now take the saucepan out of the oven and leave the door open.
Cook for another 10 minutes, keeping an eye on the brown colour. Once you get the desired brown colour and texture, remove it from the oven and set it aside. Let it cool, and then serve it with your favourite salami or fresh mortadella slices and a rich-flavoured dip.
Conclusion
Puffed rosettes are a delightful and visually appealing treat that will impress your friends and family. You can elevate the flavours by incorporating sourdough yeast, which provides a unique tanginess to this classic treat.
The simple recipe shared in this article allows you to experience the delicate crunch and intricate design that make puffed rosettes so special.
So, gather your ingredients and embark on a culinary voyage by trying out the most straightforward recipe for puffed rosettes with sourdough yeast.