The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

"Turano" rolls-what are they?

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badmajon's picture
badmajon

"Turano" rolls-what are they?

In the Chicago metropolitan area there is a brand called Turano and they make these rolls which are light in texture with a thin yet crunchy crust and soft on the inside. They say French bread rolls on the outside. I wasn't sure if these rolls are an original creation, or if they are a known style which a recipe exists for. If anyone knows how I might make these at home, since I longer live in the area, I'd appreciate it.

aytab's picture
aytab

When I lived in Florida I used to buy these rolls at Publix that were called "Chicago Rolls" that sound like the same thing or at least really similar. Really flaky crispy thin crust with a soft slightly chewy inside. I always thought they were like a baquette but just in a little roll or ball form, same crust and interior texture.. They were great for making little baseball sized ham sandwiches.

dosidough's picture
dosidough

Here's 3 places to look:

www.thefreshloaf.com/node/4329/po-boy-victory

http://www.thefreshloaf.com/node/21448/real-italian-hoagie-rolls

http://www.thefreshloaf.com/node/20392/making-cemitas-great-sandwich-rolls-puebla-mexico

Those are posts from ehanner and Sortachef. There's also a post for SubwaySubs, somewhere, if you do a search you may find it as well. Characteristics may vary considering your handing of the dough proofing environment and oven techniques. An overnight in the frig is recomended, and a warm humid final proofing as well.

In the past I've had a go at it and not been wholly satisfied. It's on my "to-do list" as a challenge bread. LOL, Turano Rolls are about the only bread I buy any more. When I gotta have da real ting...I gotta have da real ting.

For those who don't know these rolls they are chewy, almost loosen a tooth tough, right out of the bag, but get a crackly flakey crust with a moist soft and chewy crumb when heated. We eat them both ways with almost any thing you can put on a sandwich on them.

Good luck with this Badmajon, and Bake on!...
Dosi

mrfrost's picture
mrfrost

The "Cemitas" recipe(linked above) recommended here also. Just about my favorite recipe here. Use a higer protein flour than the prescribed GMAP flour for a "chewier", fluffier, lighter roll. I use GM Better for Bread. For even more chew, use KA bread flour. You may need to add a few drops extra water.

The KA Deli Hard rolls recipe(linked a little higher above) is also recommended. If you don't have the "Hi Maize", don't worry; not needed at all. Just add an equal amount of extra bread flour. I also made these with GM better for bread flour. They also turned out great. I suspect if you use the prescribed KA Bread Flour, without the Hi Maize(which will cut the gluten level), the rolls will be quite "chewy".

If you are relatively new to baking breads, the KA recipe is a good starting point, as their recipes are very consistently reproducible, and many have accompanying (blog)tutorials, as does this one. Look for the link to the blog on the recipe page.

Good luck.

 

AC56's picture
AC56

I've been experimenting with beer sourdough in preparation for St. Patrick's day.  Made a batch of Guinness extra stout sourdough yesterday and will try to attach a couple of photos at the end of this message.  Essentially I substituted Guinness for water in my sourdough recipe.  Initially it was coming out too heavy, but with a new starter that problem disappeared.  The next challenge is to get some green color into the loaf.

The plan is to make two batches:  one with Guinness, the other with water and food color.  After kneading them both I'll roll them flat, lay them together, then roll the two together.  The hope is that each piece of bread will have a spiral pattern of the green dough between the darker Guinness dough.

I'm looking for ideas on how to make the loaves have  the spiral pattern in the desired direction.  I can't picture how I'm going to take the final dough, let it rise, then cut it into four loaves, rise again in pans, and still come out with the spiral in each piece of bread.

Any ideas?

Thanks, Marc

 

 

PMcCool's picture
PMcCool

Instead of combining the two doughs for the bulk rise, let them bulk rise in separate containers.  Only do the combining of the two doughs when you shape the individual loaves.

Paul

Susan Kline's picture
Susan Kline

Dosi, I can certainly attest to Chicago having some great bread.  When I lived in Quakertown PA, I visited my niece in Chicago and on our way to the airport for my return, we stopped for some bread.  I was questioned at the airport when my bag was x-rayed.  The man examining it said it looked like bread inside.  I assured him that he was correct, but he thought that was peculiar enough to warrant checking into.  When he was done, I opened my carry on bag so that he could see the rest.  He was speechless.  It must be wonderful to live in a city where excellent bread is so common that you think everyone else has the same choices!

Enjoy your great selections of bread!