Anyone know where to find one of these? I have seen them called a
stamp a cutter or a mold in recipes, but haven't been able to find
one.

Thanks

Wayne

*followup set to rec.food.equipment*

RedBear wrote:

> Anyone know where to find one of these? I have seen them called a
> stamp a cutter or a mold in recipes, but haven't been able to find
> one.

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. http://tinyurl.com/4aq27 at
Amazon is a good place to start.

Notice the spelling of 'rosette."

B/

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:

http://www.pianetapane.it/ricette-vi...cetta_4_en.htm

here is a link to a description:

http://home.earthlink.net/~ggda/rosette.htm

Definitely a bread, not a pastry. Considering the use of "dry acid
dough" in this commercial recipe, I am thinking that use of sourdough
would be appropriate for a home-made version. That is how I am going
to make it anyway. I'll post a final converted recipe and results to
r.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

On Wed, 05 Jan 2005 12:41:32 -0800, Brian Mailman
> wrote:

>*followup set to rec.food.equipment*
>
>RedBear wrote:
>
>> Anyone know where to find one of these? I have seen them called a
>> stamp a cutter or a mold in recipes, but haven't been able to find
>> one.
>
>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. http://tinyurl.com/4aq27 at
>Amazon is a good place to start.
>
>Notice the spelling of 'rosette."
>
>B/

RedBear wrote:

> here is a link to a description:
>
> http://home.earthlink.net/~ggda/rosette.htm

Ah, OK.

> Definitely a bread, not a pastry. Considering the use of "dry acid
> dough" in this commercial recipe, I am thinking that use of sourdough
> would be appropriate for a home-made version.

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

B/

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 http://www.theartisan.net.
It would be a more accurate bookmark, if you have bookmarked the site.

Regards

Jerry @ The Artisan
http://www.theartisan.net


> http://home.earthlink.net/~ggda/rosette.htm

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

2. 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.

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

RsH
----------------------------------------------------------------------
On Wed, 05 Jan 2005 14:49:40 -0500, RedBear > wrote:

>Anyone know where to find one of these? I have seen them called a
>stamp a cutter or a mold in recipes, but haven't been able to find
>one.
>
>Thanks
>
>Wayne

================================================== =====
> or >
Copyright retained. My opinions - no one else's...
If this is illegal where you are, do not read it!

"RedBear" > wrote in message
...
> Anyone know where to find one of these? I have seen them called a
> stamp a cutter or a mold in recipes, but haven't been able to find
> one.
>
> Thanks
>
> 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

Janet Bostwick wrote:
>
> 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.
>
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

Someting like this?

http://www.australianbakeryequipment...esframeset.htm

*followup set to rec.food.equipment*

RedBear wrote:

> Anyone know where to find one of these? I have seen them called a
> stamp a cutter or a mold in recipes, but haven't been able to find
> one.

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. http://tinyurl.com/4aq27 at
Amazon is a good place to start.

Notice the spelling of 'rosette."

B/