Bastoncino
di mais - Bakery
Corn Sticks
Ingredients
| Ingredient | USA Unit | Metric Unit | Bakers % |
| White flour | 12.5 oz. | 350 g. | 50 |
| Corn Meal - Fine | 12.5 oz. | 350 g. | 50 |
|
Sub Total |
1 lb. 9 oz. | 700 g. | 100 |
| Water [Note #1] | 8 oz. | 224 g | 32 |
| Compressed yeast [Note #2] | 1/2 oz. | 14 g. | 2 |
| Oil (1/2 olive oil, 1/2 soy) [Note #3] | 8 oz. | 224 g | 32 |
| Salt | 1/2 oz. | 14 g. | 2 |
|
Total |
2 lb. 10 oz. | 1176 g. |
| Note
#1: 8-10 oz. or 224-280 g |
| Note
#2: 1/4 oz. or 7 g. active dry yeast may be substituted. |
| Note #3: Soy bean oil is used in bread and rolls for antistaling, softening, dough conditioning, stabilizing and aerating. |
Combine
all of the ingredients in the bowl of the mixer. Mix until the dough is well-developed.
Scrape the dough from the bowl onto the work surface. Allow the dough to rest, covered and draft free, for approximately 45 minutes.
Shape
the dough into 1 oz. rolls approximately 6 inches long and 1 inch thick, with
slightly tapered ends. Proof the
dough for 40 minutes.
Bake the dough at 380-400F for approximately 12 minutes.
Remove the rolls from the oven and allow them to cool.
