the recipe

Directions

1. Mix all ingredients except 20% of the recipe's water (100 grams).
2. Once the dough is well developed, incorporate the remaining water.
3. Divide the dough into portions as needed for the next steps.
4. For crackers: Portion 600-650g pieces and let rest at room temperature for about 30 minutes.
5. Roll out with a sheeter to 2mm thickness and transfer to oiled 40x60cm baking trays. Dock with a dough docker, then brush with a mix of oil and salt.
6. Cut into squares using a smooth or serrated pastry wheel. Proof at 30°C for 40 minutes or at room temperature for at least 60 minutes. Sprinkle with Maldon salt and/or spices if desired, then bake.
7. Bake in a convection oven at 165°C with steam for 1 minute, then continue baking for about 19 more minutes with the steam valve open, reducing the temperature to 140°C for the final minutes.
8. For grissini (breadsticks): After mixing, let the dough rest for about 10 minutes, then shape into a log. Oil the surface and cover.
9. Let proof for 60-90 minutes
10. Cut into small pieces and stretch into grissini shapes on baking trays.
11. Proof at 28°C for about 30 minutes, then bake in a convection oven at 170°C with moderate initial steam for about 15 minutes, opening the steam valve during the last 2/3 of baking time.

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