A new challenging of a Roman bakery that has been around for over 100 years! Forno Conti & Co.| Roma

I used to have a pizzeria with my family, a Roman pizzeria. I started this job because I used to live in Dublin, Ireland. I've been living there for a few months. I used to work in a restaurant as a manager. But I never made pizza, I never touched bread. Then Covid came and my mother called me and said we don't have a pizzeria anymore, come and work here. I said I've never made pizza. My mother said, now in the red zone we only make pizza to take away, there are few. So I started like this and I wasn't able to do it. But slowly I started, I studied, I tried, tried, tried and I was able to make pizza. Then after a year I came here, to Fornoconti. I asked if they could hire me as an intern. The guy who was here was very good, he followed me. Then he left after 8 months. He left and I remained in charge of the lab. A short time, short but intense. Now we put it in the dough. This is just one dough. From one dough I make three loaves. The dark one, let's put it. Here fruit, then we make fruit bread. And then the classic. Breads with oil that then become like pretzels. But they are not the pretzel shape, but they are longer breads, like pretzel baguette. So small that we make fillings inside. Soda, boiling water. Putting a little flour, the fingers remain well, you see, they don't stick. This is stracchino, growth. More or less they are similar. Braised ham. Here we are. This is roasted malt. Rehydrated, so it's powder. We put water. If we put the powder here, the powder takes the water of the dough. Instead we rehydrate it. So we can easily add it to the dough without changing its hydration. Surely it softens the dough a bit. Because this bothers the gluten network. Let's go by eye, there is no weight. Let's say generally 2-3% on the flour. Seagull bread. We made it yesterday. This is generally made a day before selling it. Because it has to dry, it has to remove the humidity. Super seeds. A lot of seeds. Same weight of flour, same weight of seeds. So 2.5 kg of flour, 2.5 kg of seeds. Always all-purpose yeast. This is seagull yeast. We also have seagull yeast. This is the dough, bread. This is seagull yeast. Now he starts to make all the preparation of the breakfast. These are Venetian cocoa. Then we will fill them with a ganache with white chocolate and blueberries. Chestnuts, figs, orange, pistachio, hazelnuts. Cinnamon roll. We will put cinnamon sugar, water and sugar. We always finish them with a little syrup because the hazelnuts are in granola. These are baguettes of Campania, so whole. Now we form the chocolate bread. They are called Venetian, but they are brioches, so a dough of butter, water, eggs, sugar. And inside we put the cream, almonds and sugar. The dough remains soft also because there is the cream that keeps it wet. Hello everyone, I'm Sergio, I'm the manager with my family, with the guys of Forno Conti. My name is Conti. We opened this place in 2022. After many years spent in another family activity, always similar. We have been bakers for four generations, since the time of my great-grandparents. We left the old place to renew ourselves and we came up with this format, trying to be a little more modern, a little more projected towards the future. And we are having fun. So we make the squares of puff pastry salty, with a mixture of potatoes and pumpkin. Desserts with pear, cream, apple and a creamy vanilla. And another with orange cream. And then we will make another six with chocolate and hazelnut pastry cream. Now let's start with the salty ones. Potatoes, onions and cream. Pumpkin in the oven, with paprika, garlic and chili. And these we are going to garnish all with spontaneous herbs that this girl brings us from the Castelli area. It gives us this mysticism full of flowers and herbs, very beautiful. These will be sandwiches, like hamburgers, but with the pizza dough. Half and half. This one is always our favorite, it's called Cicoria, sausage and cheese. And sesame on top. This is a Swiss bread with a cross lamination, meaning a sheet on top that gives crispness. Cream and chocolate on top. These are the Cicoria. And these are the Danes with custard and fruit. We have cardamom and powder. These are the girellas and leaves that we will use to make sandwiches, so we will make them salty. With cooked ham, cheese and salad. How many? I'm a little afraid. Why? Crispy sesame. Here, let's start. It's clear, look. Now it's a little out, and we put it in the gel at 13°C. Oh well, what can we do, we can move. We are waiting for you, come and see us. Here from Murnoconti in Rome, guys, please, see you soon. We are ready for you. Thank you. It's cooked twice. The second time, let's say, it's cooked in butter. Then there's a flambéed banana. A chocolate mousse. Crispy black and white sesame.