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https://www.raiplay.it/programmi/esem... - Fulvio Marino offers a classic of local bread making. Let's see how to prepare the rosetta at home. Ingredients: Biga: 1 kg flour, 500 g water, 10 g brewer's yeast, biga, 20 g water, 10 g malt, 20 g salt, oil Procedure: Let's prepare the biga: in a bowl we put the flour, the crumbled yeast and the water and mix with a spoon, until we obtain a dough that is not too smooth. Cover and let it mature for 18 hours at 20 °. Let's move on to the dough: we dissolve the malt in the water and add it to the biga. We work and add the salt. We knead again until we obtain a smooth and homogeneous dough. Cover and let it rest for 20 minutes. Using a rolling pin, we spread the dough on the surface and fold it like a wallet, shape it into a loaf, flatten it again and fold it over itself, until it forms a loaf. Brush with oil and leave to rise for 50 minutes, covered with cling film. Roll out again, using a rolling pin, to a thickness of 1 cm. Make discs with a diameter of 10 cm. Using the apple cutter, press on each disc, reaching almost to the bottom. Arrange the rosettes on the baking tray, upside down, cover and leave to rise for 40 minutes. We turn them upside down again onto the same baking tray and cook them in a hot oven at 250° for 14 minutes, only after having sprinkled a little water inside.