BREADSTICKS

Time and temperature

Dough temperature: 26–27°C
Mixing time (spiral mixers): 15 minutes
Bulk resting (bench rest): 10 minutes at 22–24°C
First proof: 30 minutes at 28–30°C with 70–80% relative humidity
Second proof: 30 minutes at 22–24°C
Baking: 15–20 minutes at 230–240°C

• MIXING 

  Start mixing with 3 kg of water (60% of the flour weight) for 4 minutes at 1st speed and 7–8 minutes at 2nd speed. Then gradually add the remaining water while continuing to mix for a further 2–3 minutes.
  Times refer to spiral mixers; in any case, continue mixing until a smooth, elastic dough is obtained.

• BULK RESTING (BENCH REST)

  Allow the dough to rest for 10 minutes at room temperature (22–24°C).

• DIVIDING

  Divide the dough, forming long pieces, and coat them well with olive oil.

• FIRST PROOF

  Place the dough pieces in the proofing chamber at 28–30°C and 75% relative humidity for 30 minutes.

• SHAPING

  Cut the dough into strips of the desired weight for each breadstick.
  Shape the breadsticks by hand, stretching the dough strips, and place them on oiled baking trays.

• SECOND PROOF

  Allow to proof at 22–24°C for a further 30 minutes.

• BAKING

  Bake at 230–240°C with initial steam. Baking time may vary depending on the size of the breadsticks.
  During the last 5 minutes, open the damper/vent.

• NOTES

  Bulk resting and proofing times may vary depending on ambient temperature.