Exploded sesame baguette
Tops flying off whole-grain breads are more or less common (but shouldn’t happen), leaving an unpleasant hole in the loaf. But I have not seen it happening to small breads like this sesame baguette à la Eric Kayser. The oven was quite hot as I had baked a tomato dish in it at 240°C for 50 minutes. Perhaps one reason for the utter ‘failure’. Not really. I stuffed it with stuff (butter, cheese, ham and watercress).
“If the bread has large holes, the baker has been sleeping”. Bakers’ saying.
Well, like you said… a perfect opportunity to stuff the hole with goodies…
Miriam/El invitado de invierno
25 March 2010 at 18:07
very filling. Texturewise, almost like a “carta musica” inside a roll.
I was surprised because the dough was not that wet.
theinversecook
25 March 2010 at 21:41
Actually it would be very interesting to know exactly how it happened. There is a tipical italian roll, called rosetta (or michetta in some places, like in Milan), whose peculiarity is to look pretty much like your baguette, it is usually eaten with mortadella (bologna) in the archetipal panino
massimo
30 March 2010 at 20:35
Would love to know the secret of the rosetta roll too. The other baguette looked fine, so I’m clueless. High temperature did help. I didn’t shape the baguettes, but cut the dough in half and proved them with their cutting sides up, then stretched the dough before baking. Flatbreads sometimes puff up like that as well…
theinversecook
31 March 2010 at 00:57
Speaking of the rosetta roll with its large volume, at the end of this pdf file of course notesl there are very nice pictures of the rosetta stamp and what the pieces of dough look like before baking. The dough seems to be flattened quite a bit and goes through a marvellous transformation in the oven…fascinating.
theinversecook
2 April 2010 at 16:45
Any idea of an online source to purchase a rosetta stamp like that one? My searches have come up empty.
Thanks.
UnConundrum
4 April 2010 at 05:28
Same here. The shape looked familiar though. Could swear I’ve seen it somewhere else. But the empty interior can probably be created with a different shape and maybe with a wooden spoon or dowel.
theinversecook
4 April 2010 at 13:31
P.S. On this page there is a link to a video of the Rosetta being made in a larger bakery.
There are a couple of Italian shops that sell it over the internet; found through google. Seems to be quite heavy. I think the point is to have a relatively large area of the piece of dough flattened, nut just with a dowel or the normal Kaiser roll stamp.
theinversecook
6 April 2010 at 13:54
In some italian forum, I have seen an apple slicer used as a rosetta stamp
massimo
25 April 2010 at 16:18
I have a Kaiser roll stamp and an apple slicer, but haven’t used the latter for making rolls yet. I think the difference to the original rosetta roll stamp is the area that flattens the rolls. I might try an espresso tamper
theinversecook
26 April 2010 at 02:08
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lookbook
21 April 2011 at 01:11