GRISSINI WITH DORATO

Source: https://www.meranermuehle.it/rcp_recipe/grissini-with-dorato

Total time

2 Hours 10 Minutes

Baking/cooking time

18 Minutes

Rest time

1 Hours 30 Minutes

Ingredients

for 2 trays

Portions

1000	g	Dorato
400	g	water
20	g	fresh yeast*
100	g	sunflower oil
20	g	Salt

Preparation

KNEADING TIME: Knead for 7 minutes on low speed, then for 3 minutes on medium speed, or until the dough is smooth and dry.

DOUGH TEMPERATURE: 26°C (79°F)

DOUGH RESTING: Let the dough rest for about 30 minutes, at room temperature covered with a cloth, or in a proofing chamber at 30°C (86°F) with 80% humidity.

SHAPING: Divide the dough and shape.

LEAVENING: Let the dough rise for about 60 minutes, or until it has doubled in size, at room temperature, covered with a cloth, or in a proofing chamber at 30°C (86°F) with 80% humidity.

BAKING: Bake at 240-220°C (464-428°F) for about 28 minutes with steam, then continue for the last 10 minutes with the vent open.

Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.

*It is possible to substitute compressed yeast with 40 g of FINUM - Active Lievito Madre Natural Yeast.

Dorato

The mix that shines: mix based on special flours such as teff. Ideal for the preparation of baked products with a source of proteins and an attractive colour. Just add water, Finum – lievito madre with dried yeast and salt.Dosage: 100% of flour weight.>Special aromatic bouquet and appealing colour>Contains our lievito madre natural yeast which not only ensures stability and tolerance during rising but also increases the taste and nutritional value of finished products>Made with flour from five different cereals: soft wheat, rye, barley, oats and teff>Enriched with selected and valuable seeds such as sunflower, sesame and pumpkin>High nutritional content and clean label

15 kg