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Roll and bun bread shapes

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This is a Simili sisters’ recipe, from their book: Bread and sweet things (Pane e roba dolce, Sorelle Simili).

Biga:

  • 50 g bread flour
  • 25 g water
  • 2 g fresh yeast

Combine the ingredients and let rise overnight at room temperature (or 8-10 hours).

Final dough:

  • 300 g flour
  • 130 g water
  • 10 g fresh yeast
  • 30 g oil (or 15 g saindoux and 15 g oil)
  • 5 g salt
  • biga

Sift the flour, add fresh yeast in small pieces and biga, add water and mix. Add the rest of ingredients and knead a smooth dough.

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Divide dough in 70 g balls (1), pat to form an oval (2), roll (3) to get a 2-3 cm diameter log (4) and roll into a 0,5 cm dough sheet -“pastelle” (5).

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Once all are prepared, start shaping them.

Crescent shape/Croissant/casereccio:

Lay the stripe perpendicular. Keeping one end, roll up and unroll pushing to obtain a longer log, until reach middle, then just roll and unroll without pressing, pulling the other end, to obtain a crescent roll.

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Arrange in the baking sheet and let rise until doubled in volume.

You can score it with a lame cutting in the middle about 2-3 cm deep.

Small barrel/Barilino:

In the same way like crescent shape, but without pressing, you’ll get a simple roll. Place it in the baking sheet, seam side down, let rise until double in volume.

You can score with a lame cutting in the middle about 2-3 cm deep.

barrel-

Montasu:

Lay the strip horizontal, start rolling from both ends, then roll and unroll with your thumbs, pulling outwards. Once you reach the middle, pull outwards both rolls, then twist and place the right side roll perpendicularly on the left side roll.

Place them in the baking sheet then press in the middle with both thumbs, pulling outwards.

Let rise until double in volume.

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Artichoke/artichaut/carciofo:

Just cut stripes of 1,5-2 cm wide, 1/3 (less than 1/2) on width. Simply roll, pinch end, place on baking sheet pressing a little on its base.

Let rise until double in volume.

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Little cross/Crocette:

Lay the strip perpendicular, obliquely bent  its two ends, start rolling with right hand, keep the other end with your left hand. Press, roll then unroll, like we did with crescent rolls, to get a long and thin roll. Then roll and unroll to the middle. Do the same to the other end, keeping with your left the formed roll. Once you reach the middle, twist twice lifting and placing the knot over two adjacent rolls, arrange in baking sheet and press the middle with yours index.

Let rise until double in volume.

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Mustafa:

Lay the strip perpendicular, obliquely bent  its two ends, start rolling with right hand, keep the other end with your left hand. Press, roll then unroll, like we did with crescent rolls, to get a long and thin roll.

Just roll, gently pressing and pulling outwards with your thumbs, like in Montasu shape.

Once we reach the middle, gently pull apart and lift the stripe in an Ω shape, then press the center.

Let rise until double in volume.

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Here they are:

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Bake for 15 minutes at 200°C.

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