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« For Wena | Main | Looking down »

November 17, 2003



Your loaf of bread turned out lovely!
I love the combination of olive oil and rosemary, it must have been very fragrant while baking. What do you use to make your slashes in the dough? I've seen a specific tool for it, (the name eludes me at the moment) but have resisted buying one, I'm wondering if I should.


For slashing I use a simple razor blade. I just hold it tight and flat between my thumb and forefinger to avoid cutting myself. At first I tried with one mounted on a skewer (similar to the specific tool I believe) but i found it hard to control. The slashes were always a bit wobbly.

Lawrence Hare

Do you have the recipe for Rosette or Michette, that wonderful Milanese bread which is empty inside? It seems to be a mystery how it is made, which I daresay is not simple! But we sure would like to try (both my wife and I cook and she is well versed in bread)...

I lived in Milan for many years in the seventies and sure do miss that bread.

Thanks - Lawrence


Hi Lawrence,

I tried making rosette once or twice but always with disappointing results. I read around a bit after that and found out rosette are practically impossible to dublicate at home. They need a special cutter to get the characteristic shape and particularly high oven temperatures to turn out hollow. Joe Ortiz, in his "The Village Baker" has more information on rosette. You might want to read what he has to say on the topic.


I made panmarino using your recipe yesterday and it turned out beautifully (though, not as attractively as yours). Thanks for the inspiration, I will certainly be using this in the future.


Gemma, thank you for your nice words. Your bread looks great! BTW you can use dried rosemary if you need to: the result is not as "fresh" aromawise, but it's a good emergency solution. Sorry if I'm answering here to your post, I'm having problems blogging onto blogger.


Thank you for posting this recipe! I lived in Firenze for 3 years and ate panmarino every morning for breakfast--it's extremely common at the corner bakeries there. The Fiorentine variety, however, also has white raisons in it. I was skeptical about this at first, as well, but the rosemary and raisins turn out to be lovely together. It would probably work in this recipe to tone down the rosemary and oil a touch and add 1/4 cup of white raisins.

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