Ciriola
Adapted from Scienza e Technologia della Panificazione by Giovanni Quaglia
Ciriola, is a traditional bread
of Rome, and is an elongated roll weighing approximately 3.53 oz (100 gr.). According to
some, it was called Ciriola because its color was similar to the color of a candle
(cereola is Latin for candle). According to others, the name was derived from its
similarity in form to a small eel that was once fished in the Tiber River.
Ingredients
| 2 | Tsp. | Active dry yeast (or 4/5 sm. cake yeast - 14gr.) |
| 1/2 | Cup | Water - warm (118 ml) |
| 3/4 | Cup | Water (182 ml) [See Note 1 below] |
| 3 3/4 | Cups | Flour - unbleached all purpose (500 gr.) |
| 1 1/4 | Tsp. | Malt |
| 1 | Tsp. | Salt (5 gr.) |
Note 1: Increase this amount to achieve the desired consistency
Procedure Dissolve the yeast in 1/2 cup water and allow it to stand for approximately 5-10 minutes. Mix the flour (3 ¾ cup) and the malt (1 1/4 teaspoons) together, place the mixture on the work surface (or in a large bowl) and make a well in the center. Gradually add the dissolved yeast and the additional water (3/4 cup) to the mixture, mixing well between additions. Continue to mix until the dough begins to hold together. Knead the dough to a smooth and elastic consistency (approximately 15-20 minutes).Place the dough in a lightly floured bowl. Cover the bowl with a cotton towel, and allow the dough to rise until it is triple its original size (approximately 2-4 hours). The time indicated is an approximation because the rest period will vary according to the environment and the season.
Gently turn the risen dough onto a flour dusted work surface. Allow the dough to rest for 10 minutes. Dust a piece of canvas (untreated, 100% cotton), or a proofing board (lumber core plywood) with flour. Cut the dough in half with a dough scraper and allow each portion to rest for 10 minutes. Gently shape each portion into a rectangle. Using your thumbs as a guide, begin from one short side, and roll the dough toward you. Gently seal the final seam with the heel of your hand. Cut each portion into four equal pieces. Turn each piece so that it is seam side down. With the palms of your hands, roll and press the ends of each piece to taper them. The result should be individual rolls that are inflated in the center when compared to the ends. Place the rolls on the canvas or board, seam side down. Cover with a cotton towel. Allow the dough to rise until it is nearly double (approximately 30-35 minutes).
As the rolls are rising, place a baking stone in the oven and set the temperature to 500 F. Allow the oven to heat for 30 minutes.
Prior to baking, slash each roll lengthwise. A serrated knife or single-sided razor can be used for this operation. (The knife or razor is kept in a slightly oblique position relative to the surface of the dough). Transfer the rolls to two lightly floured sheets of parchment paper. Bake the rolls in two batches of four each, one sheet of parchment paper at a time. Slide a baker’s peel beneath one sheet of parchment paper. Slide the parchment paper from the peel onto the baking stone. Allow the dough to bake until golden (approximately 20 minutes). Repeat with the second batch of four rolls.
Remove the rolls from the oven and allow them to cool on a rack.
Last updated on : 06/03/99 12:51:08 AM