I can’t deny being a little obsessive about “getting it right,” at least with baking.  Take my pursuit of a perfect Italian “Roll Rosetta.” While my last batch was good, honestly, I can’t say it was “great.”

A roll is no simple thing. Even if that roll then gets the benefit of layers of great fillings, it can fail as contributing to the total experience. When it comes to the Northern Italian rolls called Rosettas (or Michetta), they are defined air pocket crumbs found in the center of the roll. Those pockets are what hold the possibility of a great sandwich. 

 

 

In my last batch,  I followed something that strikes me as critical if you’re avoiding any bulk fermentation. For instance, deploying what’s known as a “biga,” a yeasted  drier Italian style pre-ferment that sits 18-to 20 hours. Bigas offer a great flavor profile and the power to expand when the roll is hit by hot oven spring.

Biga-based breads are often used in fast rising breads like ciabatta, or even with pizza. This pre-ferment based dough is finished with a bit of flour, water and salt in it’s final dough. And it takes only about 70 minutes of mix, cut, shape and boom into the oven. What you get are beautiful crunchy and air pocketed rolls to fill with amazing things; like mortadella.

 

 

 

 

Next time, ideally I will use a different stamp. But for this last time, my approach worked out fine. It may have even led to a stronger flour. I could go on… there are so many variables in baking.  

 

 

Regardless, once baked, cool your Rosettas on a rack to prevent them from softening. Then, get out some good products like Italian prosciutto, mozzarella and make “strato” or layers and imbibe with olive oil..