Traditional recipes

Rosette sandwiches

Rosette sandwiches

Today's recipe is to make puffed rosette sandwiches (or michette). I took the recipe from here, in turn inspired by a recipe by maestro Giorilli, and I liked it a lot, with that typical smell of freshly baked bread. The rosettes remind me of my childhood, at every departure for a trip or at every picnic, the rosette with cooked ham was the lunch of us children, now that I'm an adult I prefer sandwiches with oil, but this format of bread has however a special place in my heart;) But let's move on to the recipe, an important recommendation: you must use a strong flour, at least 280W (better 320-330), otherwise, the sandwiches will still be good and also nice, but they will not have the typical internal concavity :) Apart from this one very important precaution, and the fact that you have to get yourself an apple cutter, for the rest, preparing the rosettes at home is quite simple, as long as you follow the procedure well, of course;) Today I'm very late, I'm very busy with new ideas and I've been messing around in the kitchen for a few hours already, so I'll leave you to the recipe and go back to messing around! A kiss and we'll reread later: *

Method

How to make rosette sandwiches

Prepare a poolish the night before
Put the flour in a bowl. Make a hole in the center and add the crumbled yeast and then the water. keep in mind that it must be a homogeneous but very consistent and difficult to work mixture.


Form a loaf and put it in a bowl

Cover the bowl with cling film and let it rise in the oven for 15-20 hours.

Take the dough, which will be very swollen, and add 3/4 of the water, 3/4 of the flour and the malt.

Start kneading, then add the salt along with the remaining water and flour.

Once you have a smooth dough, transfer it to a floured pastry board, cover it with a bowl and let it rest for 10-15 minutes.

Take the dough and divide it into 8 loaves of 80-90 gr each. Roll out each dough into a long strip and roll it up on itself.


Cover the sandwiches thus formed with cling film and let them rest, again at room temperature, for about 40 minutes.

Take one sandwich at a time, lightly flour the surface, then, with the floured tagliamela, press to give the shape. You will need to cut some deep enough grooves, reaching about half a cm from the base.

Leave the rosetta rolls thus obtained for another 40 minutes.

Preheat the convection oven to 250 ° C.
Put a saucepan full of water in the oven, then bake the rosettes. For the first 5-6 minutes, spray a little water on the oven walls and sandwiches every minute. All this steam will serve to form the crunchy outer crust. After these first few minutes, remove the saucepan and stop spraying water.
At 10 minutes of cooking, open the slit oven, leaving a crack open, and cook for 10 minutes or until golden brown.

Let the Rosetta sandwiches cool before serving.

Video: How to make a rosette part 1, The Gran Jota by Francisco Tarrega (October 2020).