- kg 10 Flour Farina tipo Rimacinato Speciale/Rimacinato GMI/Rimacinata Frumenta/Rimacinata Frumenta
- l. 5.5 Water (55%)
- g. 200 Salt (2%)
- g. 50 Malto Malt (0.5%)
- g. 1000 Olio Extra vergine d'oliva (10%)
- g. 250 Yeast (2.5%)
Mix all the ingredients for 5 minutes at speed 1 and 6 minutes at speed 2.
Let the dough rest for 10/15 minutes.
Form the loaves, and place them into floured axes, add olive oil over the surface and cover with plastic sheeting.
Let rise for 60/70 minutes.
Cut the bread sticks with a large scrape and stretch it with your hands.
Put in pan and then put into proover at 35 ° with 80% humidity R., let rise for 40/45 minutes.
Bake with steam in the oven at a low temperature (about 150/160 degrees for an electric oven).
Cooking time: 35 minutes.