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SPELT AND BUCKWHEAT BREADSTICKS

farro_madre_grissini_farro_grano_saraceno_semi_girasole

Ingredients

FARRO MADRE
10,000 kg
Water (not cold):
8,200 kg
Salt
0,300 kg
Fresh Yeast
30-70 gr

COLD RISE METHOD

  1. Knead all ingredients in the mixer (using only 2/3 of the water) for 10 minutes at first speed.
  2. Switch to second speed for 15 minutes, gradually adding the remaining water (the dough temperature should be between 28°C and 30°C to reactivate the natural yeast).
  3. Place the dough in an oil-greased tub and let it rest for 30 minutes, covered with a nylon cloth.
  4. Transfer the tub to the refrigerator at +4°C for a period ranging from 24 hours to 5 days.
  5. Remove the dough from the fridge, place it on a well-floured table, and let it rest for 1 hour at room temperature.
  6. Flatten the dough to a thickness of about 1 cm and cut it into strips approximately 1 cm wide.
  7. Gently stretch and roll the strips, then place them on dedicated baking trays.
  8. Lightly moisten and garnish the breadsticks as desired.
  9. Leave to rise 40 minutes at room temperature.
  10. Bake at 180°C for 30 minutes, or until the breadsticks are browning.

For easier work use Water (not cold) 6,000 kg

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