Grissini with sourdough

Grissini with sourdough

Category: Sourdough bread

Kitchen: italian

Ingredients
wheat flour, premium	200 g
salt	4 g
leaven (renewed)	100 g
water	110 ml
olive oil	20 ml
aromatic or sea salt (optional)	taste

Cooking method

• In a large bowl, combine the starter with the water, stir well and add the olive oil. Add dry ingredients and mix well until smooth. Cover the bowl and let sit for 10 minutes. * I prepared grissini with excess rye sourdough of 100% hydration, adding about 2 g of active dry yeast when kneading the dough. The photo shows a double portion of dough with the addition of semolina (replaced part of the premium flour).

  After 10 minutes, leaving the dough in a bowl, pull out a piece of dough from one side and seal by rolling it towards the center. Continue turning the bowl and following the same movements, sealing the dough from edge to center. This will take approximately 10 seconds. Cover the bowl and let sit for another 10 minutes.

  Repeat the steps for sealing the dough in the center and let the dough sit for 10 minutes.

  Repeat the steps for sealing the center dough. You will see that the dough begins to form and resist your movements. Let the dough sit for another 10 minutes.

  Repeat the steps for sealing the dough in the center twice, for about 20 seconds. Adjust the dough with flour if necessary. Sprinkle the dough with a little flour, round, cover the bowl and let it ferment for 1 hour.

  Sprinkle flour on a work surface and transfer the dough to it. Line the dough with your fingers into a rectangle about 5 mm thick. Sprinkle with flour, cover with plastic wrap and let the dough rest for 15 minutes.

  After that, cut the rectangle into strips about 1 cm wide.Pull each test strip of dough to lengthen it a little (just take the strip of dough by the two opposite (narrow) ends and lift it off the work surface, under its own weight the strip will sag, lengthening, be careful that the dough is not overly thinned, transfer the strip to a baking sheet almost immediately), and place on a baking sheet lined with parchment paper. Cover with plastic wrap or linen napkin. Leave to proof in a cool place for 2 hours. * I have reduced the proofing time to 1 hour 15 minutes due to the added yeast. Before baking, dough pieces can be drizzled with water or oil and sprinkled with salt, sesame seeds or poppy seeds. Half an hour before baking, turn on the oven at 240 C and leave to warm up. Before placing the baking sheet with the dough pieces in the oven, lower the temperature to 180 ° C and bake the breadsticks, with the initial steam, for about 20 minutes, until they turn golden brown. Remove the baking sheet from the oven, place the breadsticks on the wire rack and refrigerate.

  Serve the grissini with sauces to taste, as this recipe produces crispy sticks and not soft bread grissini.

The dish is designed for

15-20 pieces.

Note

Based on the recipe from the book “Come si fa il pane” by Emmanuel Hadjiandreou, which Roberta Morasco shared on her blog. Thank Roberta

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Ilona, ​​thanks for the recipe. And just a couple of questions. Is 100% rye sourdough suitable? "Renewed", is it prepared as for bread (fed and matured)?

[Tashenka]

Tashenka, good luck and thanks for your interest in the recipe!
Yes, I kneaded the dough on rye sourdough with 100% hydration, but since it was a surplus, I added 2 g of dry active yeast per double (!) Portion of the dough.
Yes, that's right, the leaven is like for bread, that is, active and ready to go. If you put the dough on active leaven and without yeast, that is, strictly according to the recipe, pay attention to the time and temperature for the final proofing, it may be necessary to prove the proofing at a higher temperature, and not at the cool one recommended by the recipe, so as not to lengthen the time proofing. In general, leave at normal room temperature to proof.
I also added a little ground coriander to flavor the dough, but you can do without additives.
The dough at the beginning of the kneading will be very sticky and viscous, work with gloves or with a dough scraper (grab the edge of the dough with it, pull it up and fold in the center), after all the folds, by the end of the kneading, the dough will get stronger and formed. If necessary, add a little flour, adjusting the density of the dough.

One of the options for decorating bread sticks: before placing the baking sheet in the oven, press the dough pieces with a bamboo stick, forming a "strip" pattern along their entire length. Bake further according to the recipe.

* The photographs show bread sticks made from dough with the addition of cottage cheese and orange peel.