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ehanner's picture

Bread Stick Suggestions?

February 2, 2011 - 2:38pm -- ehanner
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I have made Grissini a few times, usually they get topped with garlic salt herbs, salt and such. They are tasty enough but my wife asked that I make them softer so they aren't so crunchy on her teeth. I usually roll the dough out and cut it with a pizza cutter and bake them until lightly colored. I've used Hamelmans and Reinhart's recipes equally.

LindyD's picture
LindyD

Grissini are pencil-thick bread sticks, 14 to 16-inches long, and easily made in a few hours.  The dough is mixed, bulk fermented for an hour, then divided, rolled, and baked at 380F.



I tweaked Jeffrey Hamelman’s formula from Bread by using garlic infused olive oil and adding two ounces of freshly grated Parmigiano-Reggiano cheese. 


Some Grissini were plain; some were rolled in sesame seeds, and some were rolled in a mix of Parmesan and sesame seeds.  Before starting, I removed both the stone and my steaming pan from the oven as the Grissini are baked on a baking sheet without steam.


Place the following ingredients in your planetary mixer bowl:


507 grams, bread flour


263 grams, water


60 grams, olive oil (garlic infused)


51 grams, unsalted butter


2 tsp, salt


1/2 tsp, instant yeast


57 grams, Parmigiano-Reggiano cheese, freshly grated


Mix at speed one until the ingredients are well mixed (about three minutes). Increase the mixer speed to two and mix another four or five minutes.  Dough temperature should be 76F.  The dough will have a lovely scent from the infused olive oil and is very easy to handle. 


Bulk ferment for one hour, then divide the dough into 24 squares, each weighing  37-grams.  Set the divided dough on a very lightly floured surface, cover with plastic, and allow to rest for around 10 minutes.  Place parchment on your baking sheet(s).


Roll each 37-gram square of dough into a thin log measuring 14 to 16 inches long.  You do not need to flour your bench: the dough contains butter and olive oil and is not at all sticky.


Once you have rolled to the length you wish, you can scatter more grated cheese and sesame (or other) seeds along the length then do a final roll over the seeds to cover the dough.  Or leave them plain, as shown in the photo.  Your call.  


(Yeah, I got carried away with that long one!)  Continue rolling until you have filled the sheet, allowing sufficient space between each bread stick, then place the pan into the preheated oven and bake at 380F for 20 minutes.  The bottoms are going to be a deeper brown than the tops, which provides a nice contrast.


While the first batch is baking, continue forming the remaining portions and cover them with plastic until they’re ready to go into the oven.


Allow the Grissini to completely cool, to allow the flavors to develop.  They have a lovely taste of cheese with a hint of garlic, are crunchy, and wonderful with dinner, as a snack, or with your favorite dip.  Keep them in an airtight container for up to five days.  


Check out Bread for some delicious variations. Or experiment on your own.  They're a wonderful canvas to highlight your favorite flavors.  I might try bleu cheese next!

 

susanfnp's picture
susanfnp

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.

Grissini

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