Submitted by Vitto on September 15, 2009 - 10:18pm
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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There's a recipe in Leader's
There's a recipe in Leader's "Local Breads", which I was actually looking at this morning. He says up front though that making them hollow is not easy and in his best ones he could get golf-ball sized holes.
Basting needle?
Inject a little air into the middle? Think it might work?
Wet it first and slowly inflate. The heat should do the rest further expanding the cavity.
Getting hollow rosetta rolls
The dough needs to be very expandable. I use a weak dough of 3 parts soft wheat flour and 1 part hard wheat flour ( I buy these separately and mix them). Also a lot of heat is needed on top of the roll during the first 5 minutes to get it to puff up. I use a convection oven with the fan on. You can use an apple slicer if you don't have a rosetta stamp. Just score halfway through the risen roll. I make 80g rolls.
Make a tight ball, mash it down into a disc, then fold the 4 sides to the center. Push the center to form a pocket. Holding each corner, push the corners up to meet, thereby trapping the pocket between them. Seal all edges and pull up into a tight ball. It should have a dimple where the pocket was formed. First rise with the dimple up, flip and stamp with the dimple down. This puts the pocket on the bottom center of the rosetta.
Where did you buy the stamp?
Where did you buy the stamp? Not the apple slicer, but the real stamp? There is a thread here with posters going nuts on where to buy that specific stamp you have pictured near the bottom. Any shots of the baked results using the apple slicer?
Hope you say it was a local purchase, as I am in the Atlanta area. I tried Dan Leader's Local Breads recipe which calls for high gluten flour. I don't have a stamp, but was able to get somwhat of a pocket. Just tried to push air towards to center, and some manual scoring.
Didn't like the toughness of the high gluten flour though. 3.4 oz rolls:
Rosetta stamp and apple slicer results
I bought 2 rosetta stamps, one from an Italian site, and one in Italy this past winter near Padova from a bakery supplier. The one from the site is pretty expensive, but it should last forever. You'll have to pay for overseas shipping, too.These are actually pretty hard to find even for Italians, as I was following a thread in Italian on Cookaround.it and everyone was asking where to get the stamp. Mario Ragona is a well-known pastry chef and just opened an on-line store where I purchased the first stamp. http://www.rbshop.it/stampi-per-pane,43.html
The second one I purchased in-person at Officine Bano near Padova, kind of out in the middle of nowhere. They had tubs full of these- in 2 sizes. 24.90 Euro. I use the 105 mm one. They actually are not set up for retail, but will gladly take cash if you don't ask for a tax receipt. http://www.officinebano.com
via Piovego, 99 - Z.I. Arsego
S. Giorgio delle Pertiche
35010 (Padova) IT
Tel. +39 049 9333111
Fax +39 049 9333100
Here's 2 rolls in the bunch from yesterday stamped with the apple slicer. This was not a very typical batch as I usually get much better puffing results. Be careful not to go too deep or they will open up when rising in the oven. BTW, I'm in the Atlanta area also. I use 75% White Lily AP flour and 25% White Lily bread flour to approximate the Italian 00 flour. The biga is 90% of the final dough. I also add either some malt syrup (expensive) or a 75% dark corn syrup-25% molasses blend that I think has basically the same flavor as is much less expensive. I get everything from Publix.
More info on folding and spritzing
Here's a new batch of Rosette I did yesterday stamping 6 with the apple slicer and 10 with the professional rosetta stamp. I got pretty good puffing, but still not my usual results. The last picture shows the inside, stamp on left, apple slicer on right. I'm pretty sure the missing factor is more heat. I pre-heated to 500F this time, but I think I get better results when I pre-heat to 450F and then turn up the heat to 500F a minute before baking. This keeps the top heating element red-hot during the first 5 minutes. I did this on the last batch of 4 and got much better puffing. I also raised the height of the rack to get it closer to the top element, but risked too much browning. Next time, I think I'll try putting the oven on the broil setting to see what happens. This should keep the top element red-hot, but I'll lose convection. I got pretty good puffing on the ones using the apple slicer, too. The picture show the folding technique and the points at which I spritz during baking. I do one last spritz during browning to get some shine. I wish I had a steam oven. I'm pretty sure the main factor to getting a good puff is lots of heat. I took a batch of risen rolls to my pals at the Taste of Italy pizzeria here in Woodstock to bake in their pizza oven at 550F. They put them in the back of the deck and they puffed like crazy. Even got the slightly burnt bottoms like the ones in Rome.
