Ingredients
T55 or T65 flour: 9,7 kg
Terre d’Arômes Intense Flavor Full-bodied Wheat: 0,3 kg
Yeast: 0,4 kg
Salt: 0,18 kg
Olive oil: 2 kg
Water: 4,5 to 4,8 L
Sesame seeds: QS
Preparation
Method with 3% dosage
Base temperature: 56-58°C.
Kneading:
- First speed: 5 minutes.
- Second speed:
- Oblique: 13-14 minutes.
- Spiral: 6-7 minutes.
Dough temperature: 25-26°C.
First fermentation: 60 minutes.
Shaping: Roll out to a thickness of 2,5-3 mm , then fold into thirds. Lightly moisten the surface, sprinkle with sesame seeds, then roll out again to 5 mm thickness. Cut into 1 cm wide strips, twist them, and place on a baking tray lined with parchment paper.
Final fermentation: 20 minutes at 25°C with 75% humidity.
Baking: 15 minutes at 200°C.
