CRACKER AND GRISSINI WITH PROTEIN BREAD

Mix all the ingredients together, paying attention to the liquids.

• Dough temperature: 26-27°C
• Kneading time: 4 minutes at speed 1 / 8-10 minutes at speed 2 (spiral)

CRACKER

• Punching: Let the dough rest at 24-26°C for 20-30 minutes, then roll it out to a thickness of 1-3 mm and place it on baking sheets.
• Proofing: 90 minutes at 28-30°C with relative humidity of 70-80%.
• Prick and cut into the desired shape. Baking: 20-25 minutes at 220-230°C.
  

BREADSTICKS

• Punching: Form a loaf, cover, and let it rest for 30-40 minutes at 28-30°C.
• Cut the dough into strips and stretch each strip with your hands until it forms a breadstick.
• Place the breadstick on a tray and let it rise for about 90 minutes at 28-30°C.
• Baking: Bake at 220-230°C for about 20-25 minutes.