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Sourdough Grissini
Sourdough Grissini – a delicious twist on the more traditional Italian breadsticks. These are perfect to be served wrapped in Prosciutto.
Prep Time 45 minutes
Cook Time 15 minutes
Proofing Time 5 hours
Total Time 6 hours
Ingredients
- 150 gms – 5 1/3 oz. fed starter
- 350 gms – ¾ lb. bread flour see notes
- 120 ml – ½ cup lukewarm water see notes
- 1 tsp sugar
- 20 gms – 1 1/3 tbsp butter or vegetable spread melted
- 2 tbsp extra virgin olive oil plus more to spray
- ½ tsp salt
- Durum wheat flour/Semolina
Instructions
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Put the flour, fed starter, water, sugar, melted butter, extra virgin olive oil, and salt in the bowl of an electric mixer fitted with the hook attachment and keep kneading for 10 minutes or until very smooth.
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When the dough is ready, shape it into a 2 cm – ¾ inch thick rectangle (its short side should measure about 10 cm – 4 inches).
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Brush the top of the rectangle with some extra virgin olive oil and dust it with the durum wheat flour. Cover the dough with cling wrap and let it rise for at least 5 hours.
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Using a sharp knife, cut the dough along its shorter side. Gently pull the dough from the middle to create the grissini.
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Put them on an oven tray lined with baking paper and bake them at 200°C – 390°F for 15 minutes.
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Let them cool down completely before serving.
Recipe Notes
These grissini can be left out on the kitchen counter and remain crunchy for a few days. Put them in an aluminum container to keep them longer.
You can also use plain flour to make these (I have), however, if you have it, bread flour adds a little texture.
I always use filtered water when I work with my sourdough starter. I take it from the fridge, however you can also use bottled water.