Recipes

Piadina/Grissini

Ingredients

Weight/
Volume
Ingredients
2,510 g Laucke Bunyip Flour
25 g Salt
250 g Olive Oil
1,215 g Water
50 g Yeast, compressed

Method

  1. Place Water, Yeast, Flour and Salt into the Mixer.

  2. Mix on 1st speed for 3 minutes reverse.

  3. Mix on 2nd speed for 3 minutes, and then add all the Olive Oil over a 1 minute period.

  4. Continue to mix on 2nd speed for a further 5 minutes (total 8 minutes on 2nd speed).

  5. Tub dough and transit to work bench.

  6. Scale at 130 g, then round and rest for 10 minutes.

  7. Re-shape and place onto a silicone lined baking tray 5 x 8 = 40 per Tray.

  8. Place all dough balls, on trays, and then place in cool room at 4°C.

  9. Cover the trolley with a plastic cover.

  10. After 30 minutes take 1 tray at a time to the Sheeter/Pastry Roller, and sheet round dough pieces to flat disks.

  11. Stack between silicone sheets, or take directly to hot plate.

  12. Hot plate and bake 8 per bake, flipping the flat bread to bake the other side - approx 20 seconds per side.

  13. Can be frozen if desired.

  • Yeast Bread
  • Yield: 31 @ 130 g
  • Bake for 40 seconds
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