Authentic Michetta Recipe
Lombardy, Italy
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Characterized by a bulged exterior, hollow insides, and a shape reminiscent of a flower or a star, michetta is one of the key gastronomic symbols of Milano, along with ossobucco alla Milanese, panettone, cassoeula, and many more. The preparation is a lengthy one, and a few rules have to be followed to get the desired outcome. The first phase is making what Italians call biga, a pre-ferment consisting of flour, yest, and water that has to rest anywhere from 16 to 20 hours in a cold place. The second phase takes place the following day when flour, water, malt, and salt are added to biga, making sure the salt is added last. Once well kneaded and rested, the dough is to be divided into balls ranging between 50 and 90 grams. Each piece is then passed through a pasta machine three times. After each time, the dough should be rolled into a bun and left to rest, covered, for 10 to 30 minutes. Lastly, a mold is pressed into each piece of dough which are then ... Read more
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Cooking tips
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method
A few key things need to be done for the michetta to turn out right. One is to use strong flour. The second is to add the salt to the dough last, as not to deactivate the yeast. The third is to make sure once the dough is made and portioned out, that each piece of dough is passed through a pasta maker three times, rolling it in a bun and resting it, covered, for 10 to 30 minutes in between each pass.... Read more
Michetta
PREP 1h 30min
COOK 20min
READY IN 1h 50min
This traditional michetta recipe is adapted from www.yesmilano.it and it makes for 20 to 25 michette, depending on the size. Remember that this is a two-day process, and if you want to really make sure your michette come out right, we suggest you employ every advice given in the tips.
Ingredients
1st DOUGH (BIGA)
1,5 kg strong flour (strong W 340-350)
7,5 dl water
30g yeast
2nd DOUGH
150g water
25g salt
10g powdered malt
150g flour
Preparation
Knead all the ingredients for the first dough in a large bowl until they come together. Cover with a cloth and store the bowl at a 12°C temperature for 18 hours.
Then, first, add the water to dilute the dough, then and then knead in the rest of the flour, followed by malt and salt, totaling to about 20 minutes of kneading.
Cover the dough and give it five minutes to rest, then knead it a few times and let it rest now for 10-15 minutes. By this point, the dough should have reached a temperature of 21-22°C.
Form the dough into a large roll and grease it.
Cut into equal portions, then shape each into a ball. Press into each ball of dough with a mold then let them rest, covered, for half an hour.
While the dough is resting, place a tray at the bottom of the oven and fill it with water, then set the oven to preheat to 250°C.
Bake the michette for about 20 minutes, until golden and somewhat browned.
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