The Fresh Loaf

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Planning to try the Le sorelline rolls from the Italian site... would like pre-advice

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vtreejod's picture
vtreejod

Planning to try the Le sorelline rolls from the Italian site... would like pre-advice

Hi all


I am new to the forum. Just found last week when my poolish feel and I was looking for advice on recovering from that. I've been lurking aorund reading blogs ever since! :)


 


I saw the link to the Italian site with the fancy rolls that are rolled up and then slit to explode open. They look great so I thought I would try them. I translated the site (love the internet!) and am almost ready to proceed. I have the 00 flour from King Arthur and I was planning to use their bread flour for the Manotiba. I have malt syrup which is what I assume they mean by "malt". Here is the best I could come up for the formula. Anyone see any major issues? I noticed there was no yeast in the main dough, ONLY in the biga, which struck me as odd. You think 1g of yeast is enough? seems too little to mean. Then again the fermenting/proofing times seem very long! Thoughts/advice anyone?


this is the original link http://www.cookaround.com/yabbse1/blog.php?b=37406


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For the biga (gioiella it says that it is a poolish)

250g of flour manitoba
200g of water
1g of I leaven

(the temperature is in diminizione….therefore council to increase 2g I leaven)

for the paste

400g of flour 00
100g of manitoba
the biga
a teaspoon of malt or honey
1 spoon of lard or 40g of olive oil
150 (perhaps more) than water
3 teaspoons of salt knows them (the next time them)

I put my turned out timetables that son those which to me have given more.

To prepare the biga pasting water I leaven and flour….fastly with a fork.
let sit for up to 20 hours - no mention of temp... i would try 12 hours and check it

mix flours, salt , malt and biga

Add 150g of water .. lard/oil and still water (be careful ... not to put too much ... other than to 50g) to finish the sale.

The dough is not sticky and hard ...due three beaten on the table and is ready for lievitazine

put the dough in a bowl where it will proof for 10-12 hours!

turn out onto floured surface and cut into 70/80 gram pieces


pull the strips as I explain in this post and to raise a couple of hours ... covered with foil and cloth.


(post referred to is http://66.196.80.202/babelfish/translate_url_content?.intl=us&lp=it_en&trurl=http%3a%2f%2fwww.cookaround.com%2fyabbse1%2fshowthread.php%3ft%3d46867)


After about two hours of rising, cut and bake in hot oven, the greatest power on hot griddle or refractory. Just beginning to swell, (2-3 minutes), open the oven and quickly make another cut (the cut Marcy ).... this will make them "explode".

loretta's picture
loretta

I try to help you: this bread is very common in the Northen part oh Italy, it is called : mantovanine.


*(the temperature is in diminizione….therefore council to increase 2g I leaven):


Cameron suggest to increase the leaven to 2 gr now that is cold.


*I put my turned out timetables that son those which to me have given more.*


She is going to give you the timing she used and gave her the best result


About the timing: she prepere biga at 5 pm. it will be ready at 8 pm when she is giong to mix in the other ingredients.


Hope this will not confuse you.


Ask me if you have any question.

vtreejod's picture
vtreejod

Thankyou!


 


ok so its not 20 hours of fermenting, but hour 20 of the day! so only 3 hours!


that helps a LOT! I will increase the yeast to 2g and try a 3 hour ferment. Hopefully I will find the time to do this soon... and I will post my results!


thankyou again!