Milanese Michetta Rolls from an Overnight Biga

What you need

• 300 g (2 1/2 cups) strong bread flour, high-protein, for the biga
• 170 ml (3/4 cup) water, for the biga, plus 30 ml (2 tbsp) for the dough
• 4 g fresh yeast, or 2 g dried yeast
• 30 g (1/4 cup) tipo 00 flour, or all-purpose flour
• 1 tsp barley malt syrup, or diastatic malt powder
• 1 tsp salt

Method

Restated from the original video

1. 1

   For the biga, dissolve the yeast in 170 ml of the water, add the bread flour and stir until no dry flour is left. It will be a stiff, shaggy dough.

2. 2

   Cover the bowl and leave the biga at cool room temperature overnight, about 12 hours.

3. 3

   Add the 00 flour, malt and the remaining 30 ml water to the biga and knead until smooth and elastic, 8-10 min.

4. 4

   Add the salt and knead for a few minutes more until it disappears into the dough.

5. 5

   Shape the dough into a ball, cover and rest for 30 min.

6. 6

   Roll the dough into a rectangle, fold it in thirds like a letter, then fold again from the short side. Cover and rest 10 min. Do this three times in all.

7. 7

   Shape into a ball and rest 15 min, then divide into 6 equal pieces and round each into a tight ball. Cover and rest 30 min.

8. 8

   Dust each ball with flour and press a rosetta stamp or a wedge corer down hard into the top, almost to the base but not through it.

9. 9

   Set the rolls cut side down on a floured board, cover and let them rise for about 2 hours, until puffy.

10. 10

    Heat the oven as high as it goes, at least 230 °C (450 °F), with a pan of hot water on the bottom rack for steam.

11. 11

    Turn the rolls cut side up onto a baking tray and bake for 10 min with the steam.

12. 12

    Take out the water pan and bake until deep golden and hollow inside, 10-15 min more.

13. 13

    Cool the michette on a rack. They are crispest on the day they are baked.

Imported from blog.giallozafferano.it. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.