Sostitutivi secchi
Crispy breadsticks with Pater
Product used
- Pater®
Ingredients
| 280W flour | 10.000 g |
| Pater® | 1.000 g |
| Extra virgin olive oil | 1.200 g |
| Fresh yeast | 330 g |
| Salt | 275 g |
| Water | circa 6.200 g |
| Total | 19.005 g |
Method
Mix all the ingredients for approximately 4 minutes on 1st speed and then for approximately 8-10 minutes on 2nd 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).
Notes and tips
The procedure can be carried out by placing the dough in a proofing chamber. Also suitable for freezing, blast chilling and par-baking processes.
330 g of fresh yeast is equivalent to 110 g of dry yeast.