Mantovane
I can still remember my time as an apprentice- back then we had these same rolls in our lineup but made with dried wheat sourdough and not with cold fermentation. Even then the taste was a stunner and the form was killer!
Today’s recipe calls for 30% of the total flour in a refreshed Lievito Madre. This high proportion of sourdough is enormous for small rolls and it really surprised me the amount of flavor achieved with such a high dosage! After just 7 hours of cold rising, the rolls achieved a flavor that I have never experienced in such a short time. The coloration and the formation of blisters on the crust also showed a play of colors that can normally only be achieved with an extremely long dough process.
In a nutshell: The recipe is one of the best I have ever baked for the blog!
Recipe
For a dough weight of 809g / 9 pieces, each 90g
Total Recipe
| 350g | Wheat Flour Type 550/700 | 70% |
| 225g | refreshed Lievito Madre DY 150 (150g Flour + 75g Water) | 30% |
| 205g | Water | 59% |
| 2g | Yeast | 0,4% |
| 2g | Malt | 0,4% |
| 10g | Salt | 2% |
| 15g | Olive Oil | 3% |
INFO: With a strong Lievito Madre the addition of yeast can be omitted.
Lievito Madre
| 75g | Lievito Madre |
| 150g | Wheat Flour Type 550/700 |
| 75g | Water |
Knead the starter, water, and wheat flour in a mixer for 3-4 minutes. Then allow to rise at room temperature for 3-4 hours.
Before further processing, remove 75g of the refreshed Madre and store in the refrigerator as your next starter.
Main Dough
| 350g | Wheat Flour Type 550/700 |
| 225g | Lievito Madre |
| 10g | Salt |
| 2g | Yeast |
| 2g | Malt |
| 205g | Water 4°C |
| 15g | Olive Oil (Mix in only at the end of the kneading time ) |
Production
- Knead all ingredients besides the olive oil on slow for 5 minutes and fast for 6 minutes. Just before the dough is well kneaded the olive oil can be mixed in (the dough must be supple and smooth).
- After kneading the dough is allowed to relax for 20 minutes.
- Then the dough is weighed into 90g pieces and formed into round dough balls. Then allowed to rest for 30 minutes covered.
- Now all the dough balls are rolled into 20cm lengths.
- With a rolling pin and minimal flour, roll each long and flat (about 22x3cm).
- The dough strands are now rolled up tightly lengthwise and with the seam side down, placed on a baking tray.
- Cover with plastic and place for a cold, long rise.
- Before baking, sprinkle the rolls with water and using a razor blade cut down the middle 5-8mm deep.
- In a preheated oven to 240°C and with strong steam place the rolls to bake.
- Baking time of about 15-17 minutes.
