The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


UnConundrum's picture

Need help translating German recipe

August 11, 2010 - 5:29am -- UnConundrum

I need some help translating an ingredient in a German recipe for Rosetta rolls.  The word that has me is "proteinweizen."  I'm guessing it means "wheat gluten," but I'm not sure.

The whole recipe in German is:

970 g Mehl, T.550 

15 g Proteinweizen 

15 g Weizensauer

10-30 g Hefe 

20 g Salz

50 g Oliven-Öl 

ca 580 g Wasser

UnConundrum's picture

Rosetta Stamp

April 4, 2010 - 5:50pm -- UnConundrum

Guys, I'm looking for a rosetta stamp for making rosetta rolls.  I believe it's cast aluminum, not plastic like a lot of the roll stamps now available.  Does anyone have an idea where to buy one?  I'll gladly pay postage from overseas.  Thanks :)



Vitto's picture

Getting Hollow Rosetta Panini

September 15, 2009 - 10:18pm -- Vitto

Hi All.  I have been attempting to make Rosetta Panini.  I made my own stamp as I could not locate any in Australia (any help from fellow Aussies appreciated here).  Although they look ok and taste delicious I could not get them anywhere near as hollow as I remember them to be in Italy.  Could anybody help me out with a recipe and/or tips for getting hollow panini.?

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