Rustic Italian Rolls For Fiesta Friday #105
This is not exactly conducive to dieting, I have been baking bread, a lot of bread lately. the good news is I give away some and freeze some. One recipe of The Solitary Cooks rustic Italian bread makes 3 medium size loaves, boules or batards. With this batch I made 2 boule and 8 sandwich size rolls. Just a hint, once I make the dough and it proves at room temp I put it in the refrigerator for 48-72 hours, believe me, this is a good thing, the bread develops incredible character and flavor. I also stagger the making of the bread. I made the 2 boule yesterday and the rolls today. I have never gone more than 72 hours in the refrigerator but I can’t imagine it would be bad to even give it an extra day. Building character is a good thing.
The rolls are perfect sandwich size, or would be a generous dinner roll. Because they are portable and delicious and who doesn’t like bread I thought I would bring them with me to Fiesta Friday #105. This week Angie’s co hosts are Lily @ Little Sweet Baker andJulianna @ Foodie On Board. Hope to see some (or all) of you there and bring a dish, it will be fun. Guaranteed!!
I am giving the link to the recipe which I have done many times, Cynthia, The Solitary Cook gives amazing, explicit instructions on how to make this bread also including a link to her instructions on making the preferement or biga and I want you to go to her site and read it. She is amazing.