GRISSINI WITH DORATO

Source: https://www.meranermuehle.it/rcp_recipe/grissini-with-dorato

Total time

3 Hours

Baking/cooking time

35 Minutes

Rest time

1 Hours 40 Minutes

Ingredients

For 6/8 pcs

Portions

1000	g	Dorato
580	g	water
20	g	fresh yeast*
20	g	Salt

Preparation

KNEADING TIME: Knead for 4 minutes on low speed, then for 9 minutes on medium speed, or until the dough is smooth and dry.

DOUGH TEMPERATURE: 26°C (79°F)

DOUGH RESTING: Let the dough rest for about 60-90 minutes, or until it has doubled in size, at room temperature covered with a cloth, or in a proofing chamber at 30°C (86°F) with 80% humidity.

SHAPING: Divide the dough into 220-300 g pieces, shape, and place them on trays.

LEAVENING: Let the dough rise for about 15 minutes at room temperature, covered with a cloth, or in a proofing chamber at 30°C (86°F) with 80% humidity.

BAKING: Bake at 240-220°C (464-428°F) for about 28 minutes with steam, then continue for the last 10 minutes with the vent open.

Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.

*It is possible to substitute compressed yeast with 40 g of FINUM - Active Lievito Madre Natural Yeast.