Grissini

Grissini are crunchy thin breadsticks. We like them coated in sesame seeds, but you could also try semolina or poppy seeds.

Note: We like the crunchiness of this recipe and the general flavor, but we are looking to improve the taste even further. We are going to try adding some olive oil to the dough and also spreading some on after they are baked.

300 g Caputo Doppio Zero 00 flour or unbleached all-purpose flour

7 g fine salt

5 g sugar

180 g tepid water

2 g active dry yeast

extra virgin olive oil (for brushing on)

sesame seeds (our preference), poppy seeds, or semolina for coating (try them all)

1. Fit stand mixer with dough hook.

2. Dissolve the yeast in a little bit of the total water (not extra water).

3. Add flour, salt, sugar, and water to stand mixer bowl.

4. Mix on lowest speed until dough is in a ball on the hook. You may need to stop it once in a while and scrape the sides of the bowl.

5. Add the dissolved yeast and mix for a few minutes on the second lowest setting.

6. Knead a little by hand (30-60 seconds) and form into an oval.

7. Cover dough sungly with plastic wrap and let sit for 10 minutes.

8. Cut the dough in half lengthwise.

9. Knead each half lightly into the shape of a log.

10. Brush extra-virgin olive oil on a (wood) work surface.

11. Flatten each log with the palm of your hand.

12. Brush extra-virgin olive oil on each dough.

13. Cover with plastic wrap and let rise for 1 hour. You may need and extra 30-60 minutes.

14. Preheat the oven to 375F (190C). We're going to use the most bottom rack.

15. Line two insulated cookie sheets with parchment paper.

16. Cut off one centimeter of dough from the end of one of the logs, roll it well in whatever you are using for a coating.

17. Use a combination of your fingers and stretching to lengthen the little piece of dough in the most uniform way possible, then place it on the parchment-paper-lined cookie sheet.

18. Let a full cookie sheet of grissini rise uncovered for 20 minutes.

19. Bake each cookie sheet on the absolute bottom rack for about 25 minutes until the desired level of brownness is reached.

20. Remove and let cool for a few minutes before eating.

(we prefer these sesame ones)

(these were baked with semolina on the outside)

(this is the dough after it comes out of the mixer and has been kneaded a little)

I need to add some photos before this point showing the flattened logs at various stages, but you can get an idea of them from this:

(breaking off a 1 cm piece from one of the two risen logs)

(rolled and stretched pieces before they are allowed to rise for 20 min)