Saturday, March 7, 2009


Grissini are pencil-sized sticks of crispy, dry bread originating in Turin and the surrounding area in Italy. They are originally thought to have been created in the 14th century; according to a local tradition, they would be instead invented by a baker in northern Italy in 1679.

The original recipe, grissino torinese (as still made in Turin), differs from the modern version in that it is thicker, longer, hand-made, often twisted and has a more bread-like texture. The most popular variations are named grissino stirato (straight) and grissino rubatà (hand-rolled).
Grissini are a must with antipasto, try wraping traditional hams and continental meats around them before eating.
what you need
623 g flour
397 g water at room temperature·
6.5 g (2 tsp) instant yeast
9 g (1.5 tsp) salt
28 g (2 Tsp) olive oil
topping of your choice (I used a mixture of seasalt and cracked pepper)

what to do
Combine the flour, yeast, and salt in the bowl of a large food processor. Pulse a few times to combine.
Combine the water and olive oil in a liquid measuring cup. With the processor running, add the liquid to the dry ingredients in a steady stream.
Process until the dough is smooth and elastic, about 90 seconds.
Place the dough in a lightly oiled container. Cover the container and let the dough ferment at room temperature until doubled in volume, about 1.5 – 2 hours.
Preheat the oven to 350F. A baking stone and steam are not needed.

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