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SCROCCHIARELLA with CEREALS AND SEEDS

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Ingredients

PAN CORN
4,000 kg
Water
2,200 kg
Lard or Margarine
0,160 kg
Yeast
0,040 kg
  1. Knead all the ingredients for 5 min at low speed and for 7 min at high speed until you obtain a dry and homogeneous dough. ( Final dough’s temperature shall not exceed 25°C)
  2. Shape round pieces of 500 g
  3. Let the dough rest for 30 min covered with a cloth
  4. Roll out the dough very thin and place it in perforated trays of 60×40 cm, previously brushed with oil
  5. Pull the dough to the corners, then hole evenly the dough’s surface and brush with oil
  6. After 10 min carve the dough with a wheel shaping it into rectangles
  7. Leaven for 30 min at room temperature
  8. Salt the surface, garnish with corn grains and bake at 170 º C for 25 minutes with valve closed

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