farina |
acqua |
OROMALT |
olio d'oliva |
lievito compresso |
sale |
DOUGH
Ingredients
Preparation
Knead all the ingredients for about 15 minutes until the dough is well-combined and smooth.
Shape the dough into long loaves, lay them onto greased trays and cover them.
Let rise for 30 minutes at 28-30°C.
Final composition
Cut the dough into strips and stretch each strip with your hands to shape a breadstick.
Place the breadstick onto greased trays and let rise for about 30 minutes at 20°C.
Bake at 230-240°C with a light humidity until cooked.
IRCA products in the recipe
BAKERY
