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Ingredients
490ml
Water
Method
Mixing time: 4 + 6 minutes
Dough temperature: 30° C
Bulk fermentation time: 30 minutes
Scaling weight: 0.035 kg
Intermediate proof: none
Processing: grissini
Final proof: 60 minutes
1st Baking temperature: 210° C
1st Baking time: 12 minutes
2nd Baking temperature: 170° C
2nd Baking time: 15 minutes
