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Norcia black truffle Roman breadsticks

Direct knead

pressed yeast g 60-70
water g 550
sugar g 20
dextrose g 10
grated Norcia black truffle g 15-20
truffle flavour ¼ of cap
grated Parmesan g 50
olive oil g 70
salt g 20
strong flour g 900
wholemeal flour g 100
malt powder g 10

Make a dry knead and let rest for 20 minutes in a cover place. Make a 20-25 cm length loaf and press it with the hands, then grease with olive oil ad let rest and leaven for about 1 hour. Cut many narrow strips, extend them, place on the tin bakes and let leaven at 28°C with the right humidity.
Cook at 220°C.

Alessandro Forbicini


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