Tuesday, 11 September 2012

Grissini (Bread Sticks)

250g strong white bread flour
pinch - salt
1 sachet dried yeast
150ml water

Mix the salt, dried yeast and the water together and leave at room temperature for a few minutes.
Sift the flour in a bowl then slowly add the rest of the yeast water till a good, not to sticky, bread dough is achieved.

Turn the dough out onto a floured surface and knead and stretch to work the gluten in the dough and the dough becomes elastic and smooth.

Place in a floured bowl covered with a tea towel and leave in a warm dry place for one hour, till the dough has doubled in size.

Once doubled turn the dough out onto a floured work top and punch the air out of the dough (knocking back).

Work the dough for a few more minutes, then tear off pieces of the dough and roll into a long thin breadstick shape, repeat with rest of dough then place each stick on to a floured baking sheet, not to close together as they will expand again.

Cover with a tea towel and leave in a warm dry place for an hour, till the grissini have doubled in size.

Preheat oven to 220 centigrade/ gas mark 7.

Once the grissini have doubled, rub with a little olive oil and then bake for 8-10 minutes, till golden and cooked through. The grissini should be crisp and sound hollow when tapped.

No comments:

Post a Comment