BREADSTICKS WITH SLIM
Ingredients
- SLIM
- 10,000 kg
- Water
- 8,200 kg
- Salt
- 170 g
- Fresh Yeast
- 10 g
• Mix all the ingredients in the mixer (only half of the water) for 10 minutes on 1st speed
• Turn on speed 2 for 15 minutes, adding the remaining water little by little and the salt after 5 minutes of kneading (the dough temperature must be between 28° and 3’°C to reactivate the natural yeast)
• Place the dough in a tub previously greased with oil and leave to rest for 30 min. covered with a nylon sheet
• Move the tub to the refrigerator at +4°C for a variable time between 24 hours and 4/5 days
• Remove the dough from the refrigerator, place it on a well floured table and let it rest for 1 hour at room temperature
• Flatten the dough to a thickness of about 1 cm and cut strips of dough about 1 cm wide
• Gently stretch and roll up and place in the special trays.
• Moisten and garnish the surface of the breadsticks as desired.
• Prove for 40 minutes at room temperature
• Bake for 30 minutes at 180°C or in any case until golden brown