GRISINI - Rosemary & Parsley flavour

Ingredients:
Milk 187g
Olive Oil 14g
Malt syrup 14g
High Gluten Flour 411g
Instant Yeast 6g
Salt 9g
Butter (Soft) 9g
Cheese (Asiago/ cheddar/ Parmesan) finely grated 28g
Rosemary 5g
Parsley 4g

1. Combine Milk, Oil& Malt in the bowl of a mixer. combine the flour with the yeast and then added them to the milk mixture.
2. Mix for 4 min using the dough hook mixer with low speed. Increase to medium speed and mix for additional 3 min. The dough should have good gluten development.
3. Add in Cheese, rosemary & parsley and mix for additional 1 min using medium speed.
4. Remove the dough from the mixer and plave it on work surface. Divide it into 180g pieces and round the pieces against the surface.
5. Place each pieces in a container with plastic wrap. Leave the dough at room temperature for 15min then refrigerate it overnight.
6. ---------------the next day----------------
7. Remove the dough from frifrigerator and leave it at room temperature for 1 hour until it has lost its chill.
8. Flatten them up and cut into thin long stripe or cut using pasta machine.
9. Lightly brush the thin strip with oil and rest them for 30 min.
10. Preheat oven to 200'C.
11. Bake them at 190'C for 10 min, then rotate the tray and turn down the oven to 180'C. 
12. Continue to bake an additional 4-6min until it is light golden brown and appears dried out.
13. When completely cool, store in an airtight container.