ROUNDED GRISSINI WITH GRANOFERM
Source: https://www.meranermuehle.it/rcp_recipe/rounded-grissini-with-granoferm
Total time
2 Hours
30 Minutes
Baking/cooking time
30 min. Minutes
Rest time
20 min. Minutes
Difficulty
challenging
Ingredients
For 75 pcs.
| MAIN DOUGH | ||
| 180 | g | Biscotto - soft wheat flour type 00 |
| 1000 | g | Granoferm - wheat flour with fermented bran |
| 600 | g | water |
| 40 | g | FINUM - ACTIVE LIEVITO MADRE |
| 100 | g | lard or oil |
| 20 | g | salt |
Preparation
MIXING TIME 7 min. first speed + 2 min. second speed or until the dough is smooth and
dry.
DOUGH TEMP 24-26°C
RESTING 20 min. at 24°C
SHAPING shape into loaf form and drizzle with Oil
PROOFING approx. 30 min. at 24°C covered with a cloth.
SHAPING Cut and roll into grissini and place on a baking sheet.
2nd PROOFING approx. 60 min. At 26°C and until the volume has doubled.
BAKING In a fan oven at 170°C with vapour for approx. 19 min; valve open for final
9 min
*Recipe to be adapted for technique and machinery used.
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