Looking for a Rosetta stamp or cutter (Rosetta Bread)

Not much to do with sourdough, I think.

Googling on "rosette AND (stamp OR mold)" (without the quotes brings up many sites to puruchase this pastry-maker.

at Amazon is a good place to start.Notice the spelling of 'rosette." B/

1. Since RedBear (Wayne) used a false email address, the response is limited to the usenet newsgroups.

1. Without knowing WHERE Wayne lives, it is hard to give an answer that names a particular store, etc., but I can say that I have seen these at the cookware store on the second/upper level of the Saint Lawrence Market on Front Street east in Toronto. That of course would require you be able to drive to Toronto.

2. From Toronto, the 4th largest city by population north of Mexico...

RsH

---------------------------------------------------------------------- >Anyone know where to find one of these? I have seen them called a

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Brian,

Thanks for the link, but not what I was looking for. The spelling IS important, and "rosetta" is correct (as in "pane rosetta") in this case "rosette" would be the plural form. I didn't realize that there was a cookie called a "rosette", so I apologize for not being clearer in my original post.

Here is a link to a recipe:

is a link to a description: a bread, not a pastry. Considering the use of "dry aciddough" in this commercial recipe, I am thinking that use of sourdoughwould be appropriate for a home-made version. That is how I am goingto make it anyway. I'll post a final converted recipe and results tor.f.s when I finally get to make these. Using google was my first step, that is how I got the above two links. There are other references to the stamp/mold but nowhere that sells one.

Wayne

Since the roll is derived from the Kaiser roll and the description sounds similar, would a Kaiser roll stamp do? I originally thought that was what you were describing. I believe that the King Arthur Flour site carries the Kaiser roll stamps--or, at least they used to. I think they were fairly expensive, something over $50 for one stamp. Janet

They must have had more than one version - I bought a couple of them a few years ago, and I KNOW I didn't spend anything like $50 each!

Sheila

Janet, Sheila and Steve,

Thank You for your help. This is close, and if I can't find the right kind I may try one. Pane Rosetta does have five cuts, like a Kaiser Roll, but there are some differences. There is a pentagon in the center and the "spokes" are straight. We lived in Italy (Sardegna) for seven years, and one of the many things that my wife misses is having a sandwich on a Rosetta for lunch. I was hoping that I could find an authentic Italian style stamp somewhere here in the US or on the Internet.

Wayne

If you're reasonably handy with tools, you could probably make one, using carefully cut, bent, and rivetted tin cans. Easier to buy one ready-made, of course!

Sheila

...as well as the references to a "biga" or a type of retained-dough/sponge technique.

B/

Howdy,

A traditional Kaiser roll has no "cuts" at all...

The dough is stretched into a rather thin circle and is then folded in such a way that the pattern becomes visible. When baked, it looks like the dough had been cut, but that was not the way the pattern was actually produced.

There are, of course, "stamps" that produce a similar result.

Is there any possibility that the Pane Rosetta is done the same way as the traditional Kaiser?

Might you have a link to a photo?

All the best,

Someting like this?

Hello again,

My apologies...

I had not read the whole thread, and others have made the same suggestion.

Looking at the pix, they are clearly stamped.

R.S. (Bob) Heuman - Toronto, ON, Canada ======================================================= Independent Computer Security Consulting Web Site Auditing for Compliance with Standards or Copyright retained. My opinions - no one else's... If this is illegal where you are, do not read it!

Hello

Thank you for mentioning The Artisan Link to Rosette. The URL you provided is our backup site, and for the most part is identical with the main site. However, a better URL for us is

It would be a more accurate bookmark, if you have bookmarked the site.Regards

Jerry @ The Artisan