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    Multicoloured breadsticks

    Group 393Mittel
    Group 3824 per.
    T475 min
    Chef Carmine Amarante


    1 kg w240 flour
    550 g water
    30 g brewer’s yeast
    20 g salt
    10 g malt
    70 g olive oil
    100 g Grana Padano Riserva
    For the red breadsticks:
    70 g tomato paste
    For the green breadsticks:
    50 g thyme
    50 g rosemary
    50 g sage


    STEP 1

    For the white breadsticks:
    Combine the flour and the malt in a mixer fitted with a hook. Dissolve the yeast in the water and add it a bit at the time. Add salt to taste before completing this step. Wait until the mix has absorbed all the water, then add the oil and the grated Grana Padano.



    STEP 2

    For the red breadsticks:
    Follow the same procedure, adding the tomato paste to the dough.




    STEP 3

    For the green breadsticks:
    Follow the same procedure, adding the finely chopped thyme, rosemary and sage to the dough.
    Shape the breadsticks in the length you prefer and leave to rise, until double the size. Bake in the oven at 170°C for 15 minutes and then at 120°C for a further 20 minutes.