GRISSINI WITH TOP-FIT

KNEADING TIME: Knead for 4 minutes on low speed, then for 5 minutes on medium speed, or until the dough is smooth and dry.

DOUGH TEMPERATURE: 24-28°C (75-82°F)

DOUGH RESTING: Let the dough rest for about 20 minutes, at 27-28°C (80-82°F).

SHAPING: Shape into a log and flatten with oil.

LEAVENING: Let the dough rise for about 30 minutes at 28°C (82°F) with 80% humidity or until it has doubled in size.

SHAPING: Flatten the dough using a sheeter or by hand with a rolling pin to a thickness of 3–5 mm and cut with a pastry wheel.

BAKING: Bake at 180-190°C (356-374°F) for about 17-18 minutes, then continue for the last 7 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.