Match the dough discs to your iron and use moderate heat, so their centres cook before the surfaces darken.
Make ahead Allow the dough to double before shaping. Keep the shaped discs covered and cook them after their short final rest.
Crescentine modenesi (tigelle)
Prep 35 min · Cook 40 min · Rest 3 hr · Yield 28 crescentine · Difficulty Medium
Method
Dissolve the fresh yeast and sugar in the yeast’s share of lukewarm water. Leave for 10 minutes. Put the flour in a large bowl and add the milk, olive oil, yeast mixture and remaining water.Dissolve the fresh yeast and sugar in the yeast’s share of lukewarm water. Leave for 10 minutes. Put the flour in a large bowl and add the milk, olive oil, yeast mixture and remaining water.
Add the salt and knead for 10–12 minutes, until smooth and compact but pliable. Cover the bowl and leave until the dough has roughly doubled, allowing about 2–3 hours in a cool kitchen. If it doubles sooner, continue with shaping.Add the salt and knead for 10–12 minutes, until smooth and compact but pliable. Cover the bowl and leave until the dough has roughly doubled, allowing about 2–3 hours in a cool kitchen. If it doubles sooner, continue with shaping.
Divide the dough into 28 pieces. Roll each into a ball, then flatten into a disc about 7–8 cm across and 5–6 mm thick, matching the size of the iron’s cavities. Cover and rest for 20 minutes.Divide the dough into 28 pieces. Roll each into a ball, then flatten into a disc about 2¾–3¼ in across and ¼–¼ in thick, matching the size of the iron’s cavities. Cover and rest for 20 minutes.
Preheat the tigelle iron according to its instructions. Cook a single layer of discs over moderate heat for about 8–10 minutes per batch, turning the iron halfway if its design requires it. The surfaces should be golden and the centre fully cooked; open the first bread to check and adjust the heat if it browns before the inside is ready.Preheat the tigelle iron according to its instructions. Cook a single layer of discs over moderate heat for about 8–10 minutes per batch, turning the iron halfway if its design requires it. The surfaces should be golden and the centre fully cooked; open the first bread to check and adjust the heat if it browns before the inside is ready.
Keep the cooked crescentine wrapped in a clean cloth while finishing the remaining batches. Serve warm and split them horizontally at the table.Keep the cooked crescentine wrapped in a clean cloth while finishing the remaining batches. Serve warm and split them horizontally at the table.
