Name: Grissini
Yield: Makes 8 lb 8 oz/3.86 kg dough. DDT: 78°F/26°C
Ingredients: poppy seeds; coarse salt; sesame seeds; olive oil; malt syrup; high-gluten flour; salt; olive oil; instant dry yeast; milk; butter

Preparation info

Makes
8 lb
dough. DDT: 78°F/26°C

Difficulty
Easy

Appears in

Baking & Pastry

By Culinary Institute of America

Published 2015

About

Ingredients

Ingredient	Baker’s %	U.S.	Metric
High-gluten flour

Bread
Vegetarian

Method

Combine the flour and yeast. Add the milk, butter, olive oil, salt, and malt to the mixer, then add the flour and yeast. Mix with the dough hook attachment on low speed for 4 minutes and on medium speed for 3 minutes. The dough should be very stiff. Mix to the improved stage of gluten development. Let the dough rest for 15 minutes.
Bulk ferment the dough until

Part of

Yeast-Raised Breads and Rolls

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