The rolls were created using the Rusticata dough, which is made with semolina flour, to give a golden colour, and virgin olive oil for extra flavour. The rolls are given a reduced proving time to ensure they stay compact and are baked on the oven floor to enhance the rustic look and flavour.The three varieties are: Petite Baguette (45g), Malted Grain Navette (50g) and Parmesan Pave (40g). Each Rusticata roll has been given a different shape to identify the flavour variants and to give interest in the bread basket.
Bakehouse
01 December, 2006
Page 32
Following the launch of its Rusticata bread, Bakehouse (Bagshot, Surrey) has expanded the range with a selection pack of three flavoured bake-off dinner rolls.
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