October 5, 2007 - 6:33am
Grissini
I used to make these bread sticks all the time, before I knew how to make bread. My husband put in a request for them last week, and it reminded me how good they are, and a snap to make.
Also fun if you have little ones who love to roll dough snakes.
Recipe here.
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Susan, I sure wish I had a handful of those to enjoy with a nice little cocktail tonight. They look yummy! This really looks like a fun recipe, the more I think about it. One thing though, I simply do not like mixing dough in a food processor. Last time I did it I swore it would be the last time. How long would it be necessary to mix the dough without using the FP?
Thanks for all the "how to" photos and I especially love the perspective shots.
Thanks ZolaBlue. The original recipe in Baking Illustrated said 5 minutes in a mixer or 7-8 by hand. I've only done it in the FP (and it's the only dough I've ever done this way, btw).
Susanfnp
http://www.wildyeastblog.com
They'll be on my list of soon to try. I don't have a food processor but I think I'll give it a go anyway. weavershouse
Those look so wonderful in the pitcher. I've been reading Charles Van Over's food processor bread book. These might be the perfect recipe to try. His method is slightly different, but not much.
Weavershouse, I think it should work just fine without a food processor!
KipperCat, the pitcher was made by my husband years ago and I just love it. Alas, he doesn't make pottery any more. Thanks for noticing it.
I am not familiar with the Van Over book. Do you recommend it?
Susanfnp
http://www.wildyeastblog.com
Yes, I recommend it, but with the qualification that I haven't baked anything from it yet! I just checked it out from the library, and was pleased to find it a serious bread book. I just mixed up a loaf this evening. I'll let you know tomorrow how it turns out.
This came out very tasty. I did manage to deflate the dough a bit just before baking - but this was more a problem of my unfamiliarity with the crown shape than the dough itself.
Yesterday I mixed up my 2nd loaf - a whole wheat adaptation of his Classic Pullman Loaf. Mixing the 2nd one went much smoother.
Pottery is one of those things I've always wanted to try. In some ways it's playing with a different kind of dough. Maybe someday I can manage a class - too bad it's not something one can learn at home.