Rosette

So fashionable over the years 60, fragrant and beautiful aesthetic effect, the washer leaked stands to be empty inside and for its thin crust.

In Lombardy is better known as Michetta.

For the strict temperature control to be carried out during the working process, is considered a challenging and difficult.

Mix the first ingredients (biga) in a spiral mixer for 8 minutes.

Do rise for about 15-20 hours at a constant temperature of around 20 degrees.

Then, pour the biga made earlier and add to it the second dough; Then knead for 8 minutes before speed and 2 minutes into the second, obtaining a paste of medium consistency, not too hard.

The temperature of the mixture shall be 21-22 degrees.

Let the dough rest for about 10 minutes; form dough of 2700-3000 g, oil them on the surface and let them rest from 35 to 40 minutes covered with nylon sheeting.

Put them in a hexagonal divider 36 pieces for the blanking.

Print with the printer and after a further 40 minutes rest, bake.

The ideal oven is at the audience.

The cooking time is about 17-18 minutes at 250 degrees.