| 1000 | g | Mix for multigrain bread gluten-free |
| 1300 | g | water |
| 25 | g | honey |
| 20 | g | compressed yeast* |
| 25 | g | salt |
KNEADING TIME: Knead for 4-5 minutes on medium speed.
SHAPING: Transfer the dough into a piping bag and shape the breadsticks onto a baking tray lined with parchment paper.
LEAVENING: Let the grissini rise for about 60 minutes at 36°C (97°F).
BAKING: Bake the grissini in a fan oven at 200°C (392°F) for the first 5 minutes, then lower the temperature to 180°C (356°F) and continue baking for another 25 minutes with the valve 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.
