GRANCRACKER

mix in powder for crackers and "schiacciatine".

semimanufactured bakery product.

CRACKER
GRANCRACKER________________ g 1000
water at 20-24°C___________ g 300
olive oil__________________ g 150
brewer's yeast_____________ g 30
mixing time: 4 minutes on first speed and another 8-10 minutes on second speed (planetary)
dough temperature: 26-27°C
rising: 15 minutes at 28-30°C with relative moisture of 70-80%
baking: 10 minutes at 220-230°C
PROCEDURE:
mix all ingredients in planetary for 12-14 minutes; you will reach a dough with high consistency.
Roll out the dough with rectangular shape, then fold it in 3 layers;repeat the levelling and folding operations 8 times for a total of 8 folds for 3 and let the mixture rest for 10 minutes well covered and at room temperature.
Repeat the rolling and folding twice again, flouring uniformly the surface before folding.
Level at 1 mm thickness and put onto baking-pans previously oiled.Put in rising room for 15 minutes at 28-30°C with relative moisture of 70-80%. Form cracker with the desired shape, wet and then hole and salt. Bake at 220-230°C for 10 minutes approx.
SCHIACCIATINE
GRANCRACKER_________________ g 1000
water at 20-24°C____________ g 400
olive oil___________________ g 80
brewer's yeast______________ g 50
dry rosemary________________ g 10
mixing time: 10 minutes (planetary)
dough temperature: 26-27°C
resting time: 15 minutes at 24-26°C
rising: 30 minutes at 28-30°C with relative moisture of 70-80%
baking: 10 minutes at 220-230°C
PROCEDURE:
mix all ingredients in planetary for 10 minutes and let the dough rest for 15 minutes at 24-26°C; then level at 1 mm thickness and put onto baking-pans previously oiled. Let it leaven for 30 minutes at 28-30°C with relative moisture of 70-80%. Form 'schiacciatine' with the desired shape, paint with oil, hole and then salt. Bake at 220-230°C for about 10 minutes.
SCHIACCIATINE WITH SPINACHS
GRANCRACKER__________________ g 1000
water at 20-24°C_____________ g 200
boiled spinachs______________ g 300
olive oil____________________ g 80
yeast________________________ g 50
salt_________________________ g 5
SCHIACCIATINE WITH TOMATOS
GRANCRACKER__________________ g 1000
tomato pulp__________________ g 300
water________________________ g 100-150
olive oil____________________ g 80
yeast________________________ g 50
salt_________________________ g 5
origan_______________________ what necessary
As alternative to the basic recipe of SCHIACCIATINE it is advisable the replacement of rosemary with saffron, chilli, sesame, paprika.
GRISSINI (BREADSTICKS)
GRANCRACKER__________________ g 1000
olive oil____________________ g 30-50
yeast________________________ g 40
water________________________ g 450
PROCEDURE:
mix all ingredients and spread into a baking-pans already oiled, then put in rising room at 28-30°C with relative moisture of 70-80% for 1 hour approx.Cut some rolls of dough,carefully lenghthen with fingers and put on baking-pans. Put the baking-pans in rising room at 28-30°C with relative moisture of 70-80% for about 30 minutes. Bake at 230-240°C for 10 minutes approx.