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.

Portions

		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

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.