Cornetti: Olive-Oil Rolls from Bologna
Submitted by Andrea.
This is my official bread in the Modern Baker Challenge – Cornetti. What a funny coincidence that I am hosting Bread Baking Day #32 this month, the theme of which is “Italian Breads”. I was a little disappointed with the outcome and thought of making them again, but we are leaving for vacation soon and I don’t know if I have enough time to bake them again before August 1. If so, I’ll update this post with hopefully better results and better pictures.
The recipe doesn’t look very complicated. Yes, the shaping is rather time consuming, but everything seems to be manageable. But when the dough isn’t cooperating (which it wasn’t in my case) it’s simply impossible to follow the instructions. I have no idea what was wrong with my dough, but it was far from shapeable. So I added more flour. Then I tried the whole rolling-out, cutting-in-triangles and rolling-up procedure. In the end, you criss-cross two rolled-up triangles. I have no idea what that last step is good for. First, you get GIANT rolls – and with 3 little kids in the house, I prefer smaller portions. Secondly, the final rolls look like giant blobs. After baking, I could hardly detect the different layers that should have been there from rolling up the dough. Flavor wise, they were a flop in my house. The kids and the hubby would eat them, but asked me to not make them again. I thought the flavor was ok, but far from excellent. Toasted, they were better. But still…
I look forward to reading all the other fellow Modern Bakers’ posts about this bread so I can learn from them and maybe start a second attempt (a batch, that is WAY smaller, though).