Pane Mantovana - The World's Food
The World's Food
Yield: 6
Time: 2 hours
Traditional Yeasted Semolina Rolls from Mantua, Lombardy, Italy
Ingredients
300 grams all-purpose flour100 grams durum wheat semolina flour
200 mL (0.85 cup) room temperature water
1 teaspoon sugar
10 grams (2 1/4 teaspoons) active dry yeast
30 grams (2 1/4 Tablespoons) olive oil
20 mL (1.1 Tablespoons) room temperature water
10 grams (1.7 teaspoons) salt
Preparation
Step 1
Add AP and semolina flours to a bowl and mix well
Add AP and semolina flours to a bowl and mix well
Step 2
Dissolve sugar and yeast in 200 mL room temperature water, then add to flour mixture
Dissolve sugar and yeast in 200 mL room temperature water, then add to flour mixture
Step 3
Add olive oil to flour mixture
Step 4
Mix well with a spoon, cover and leave to rest at room temperature 20 minutes
Step 5
Add 20 mL water and 10 grams salt to dough and knead to obtain a firm ball
Step 6
Place dough on a floured work surface, then roll into a 1/8-inch thick 18” x 24” rectangle
Step 7
Cut dough into six 3-inch wide strips, then tightly roll each strip, as if you were making small cinnamon rolls
Step 8
Place the rolled dough on a baking tray lined with parchment paper
Step 9
Make a deep cut about half-way through each roll, then brush the cut sides with water
Step 10
Cover rolls with a towel and allow to rise until roughly doubled in size, about an hour
Step 11
Preheat oven to 450 F
Step 12
Place baking tray on the lower rack in the oven and bake 4-5 minutes
Step 13
Transfer the baking tray to the higher rack in the oven and continue baking another 6-7 minutes, or until lightly browned and cooked through
Step 14
Remove rolls from oven and cool briefly
Source: https://www.youtube.com/watch?v=ePB6NBu3eK4
Source: https://www.youtube.com/watch?v=ePB6NBu3eK4
Note: I converted metric units to standard units for some ingredients
