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Grissini - Crispy Italian Breadsticks

Preparing time: 10 minutes             Fermenting: 1.5 hour
Bake time: 15 min                    Total time: 1h 25 min
191 g bread flour
113 g warm water
6 g fresh yeast or 1.5 g instant yeast (1/2 teaspoon)
1 tsp salt
1,5 tsp sugar
1 tbls oil
Dissolved yeastAll ingredients
Dissolve the yeast in 2 table spoons of warm water. Pour the flour, salt, sugar, yeast, oil and water in the bowl of a standing mixer and mix until the dough forms a ball.
The dough after mixingKneading the dough until becomes elastic
Sprinkle lightly the worktop with the flour and knead the dough about 8-10 minutes. The dough will be a bit sticky.
The dough after kneadingBefore fermentation
Place the dough in a lightly oiled bowl, cover with plastic wrap and set aside. Prove about 1.5 hour or until double in size.
Preheat the oven to 230 °C, gas mark 8.
Line a baking sheet with baking paper.
Oil lightly the worktop.
The dough doubled in sizeThe dough square ready for cutting into equal pieces
Unwrap the bowl and place the dough on the oiled worktop. Form the dough square and divide it into equal pieces. 
Form the equal sticksRoll slim the sticks starting from the centre and tagging towards the ends
Roll slim the sticks stretching them gently, starting from the centre and tagging towards the ends to get the required length. You can have them longer or shorter, as you like. Thinner sticks are crispier and thicker are softer.
Ready to bake grissini Polly Eats LondonBaked Grissini Polly Eats London
Place the sticks on the baking sheet lined with baking paper and pop in the oven. Bake 15 min until they are golden-brown. Cool on a wire rack. Serve with your favourite hummus or as an appetizer with cured meet and cheese.

Recipe based on the recipe for Lavash Crackers by Peter Reinhart.

Bread sticks Polly Eats LondonBread sticks Polly Eats London


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