O-TENTIC DURUM - Cracked black pepper grissini
All ingredients
| Flour | 1.000kg | 100% |
| O-tentic Durum | 0.040kg | 4% |
| Salt | 0.020kg | 2% |
| Water | 0.720kg | 72% |
| Cracked Black Pepper | 0.010kg | 1% |
Recipe
Mixing
3 minutes slow and 5 minutes fast.
Bulk Fermentation
60 minutes.
Scale
900 for 30pc BDM roll to give 3 inch rolls.
Intermediate Proof
30 minutes.
Sheeting/ depositing
Stretch to approx 9 inches in length.
Final proof
30°C at 86%. After proof sprinkle with black pepper.
Bake time/ temp
8 minutes at 230°C.
Tip
After inclusion but always to after proof.