GRISSINI WITH FINUM

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

Total time

1 Hours 50 Minutes

Baking/cooking time

20 Minutes

Rest time

1 Hours 20 Minutes

Ingredients

Portions

1000	g	Soft wheat flour type 0 orange
600	g	water
20	g	salt
40	g	FINUM – Lievito madre
100	g	seed oil

Preparation

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

DOUGH TEMPERATURE: 26°C (79 °F)

DOUGH RESTING: Form a loaf and cover it with plastic wrap for 20 min at 20°C (68 °F).

SHAPING: Divide the dough and roll to breadsticks.

LEAVENING: Let the dough rise for 60 min. at 30°C (86°F).

BAKING: Bake at 170°C (338 °F) for about 20 minutes with the vent open.

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

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CRUFFIN WITH FINUM

Time: ~24 Hours

DANESE WITH FINUM

Time: ~34 Hours

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PAIN SUISSE WITH FINUM

Time: ~24 Hours

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PAIN SUISSE WITH FINUM

Time: ~34 Hours

CRUFFIN WITH FINUM

Time: ~34 Hours

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CROISSANT WITH FINUM

Time: ~24 Hours

CUBO WITH FINUM

Time: ~34 Hours

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CROISSANT WITH FINUM

Time: ~34 Hours

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NEW YORK ROLL WITH FINUM

Time: ~24 Hours

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PAIN AU CHOCOLAT WITH FINUM

Time: ~24 Hours

CUBO WITH FINUM

Time: ~24 Hours

BAGUETTE WITH FINUM

Time: ~2 Hours

CIABATTA WITH FINUM

Time: ~3 Hours

FOCACCIA WITH FINUM

Time: ~3 Hours

PIZZA WITH FINUM

Time: ~3 Hours

GRISSINI WITH FINUM

Ingredients

Preparation

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