Rosettes

Preparation:

Preparation: So much in fashion in the 60s, fragrant and with a beautiful aesthetic effect, the blown Rosetta is distinguished by being empty inside and by its thin rind. In Lombardy it is better known as Michetta. Due to the strict temperature control to be carried out during the manufacturing process, it is to be considered a demanding and difficult bread. Mix the first group of ingredients (biga) in a spiral mixer for 8 minutes. Leave to rise for about 15-20 hours at a constant temperature around 20 degrees. Then, pour the previously made biga and add the second mixture to it; then mix everything for 8 minutes at first speed and 2 minutes at second speed, obtaining a medium consistency dough, not too hard. The dough temperature should be 21-22 degrees. Let the dough rest for about 10 minutes; form doughs of 2700-3000 g, oil them on the surface and let them rest for 35 to 40 minutes covered with nylon cloths. Then insert them into the 36-piece hexagonal divider for shearing. Print with the appropriate printer and, after a further rest of 40 minutes, bake. The ideal oven is a fixed deck. The cooking time is approximately 17-18 minutes at 250 degrees.