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Brown Bread Concentrate – Grissini Stick
Prep Time : 00h 14
Cooking Time : 00h 25
500 Sticks
Preparation Time: 9 – 12 minutes
Proofing and Resting Time: 40 – 50 minutes
Baking Time: 20 – 25 minutes
Outcome: 500
Tools needed: Mixer including bowl, Kitchen scale, baking tray and 3 ice cubes
Ingredients
- 50 g Brown Bread Concentrate
- 450 g German wheat flour, Type 550
- 50 g Olive oil
- 15 g Butter
- 10 g Salt
- 15 g Instant yeast
- 250 ml Water, cold, approx.
Method
- Mix all Ingredients for 3 minutes slow and 6 minutes fast and we recommend using cold water to keep the dough temperature at max. 27°C
- Roll out the dough to a thickness of 6 mm and your desired height. Cut into 5 mm wide strips. Roll the dough into cylinder shape and place onto a greased baking tray
- Allow the dough to final proof for 40 - 50 minutes, we recommend covering the baking tray with plastic foil or cling film to keep the moisture in the dough
- The oven should have a temperature of 180°C when you put the Grissini’s in. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust
- Then decrease the temperature to 140°C and bake the Grissini for 20 - 25 minutes