Crispy breadsticks with Pater

Mix all the ingredients for approximately 4 minutes on 1^st speed and then for approximately 8-10 minutes on 2^nd speed.

Final dough temperature: approximately 30°C.

When the dough is smooth and uniform, remove it from the mixer, divide it into 2 Kg pieces, brush the surface with olive oil and let it rest in a dough tub for 20 minutes in a proofing chamber at 28°C with 75-80% humidity. 

Cut the dough into strips 6 cm wide.

Leave to proof for 30-40 minutes in the proofing chamber.

Shape the breadsticks.

Bake at 200°C for 8-10 minutes, lower the oven temperature to 170°C for another 6-8 minutes, then reduce to 150°C for another 8-10 minutes (baking time varies depending on the chosen piece size).