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Salah Bouremmane's Grissini

A recipe from Shipton Mill's "Discover Italian Baking" Day.

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This recipe is from Shipton Mill's "Discover Italian Baking" day.

Grissini are Italian breadsticks. They are pencil-thick sticks of crisp, dry bread originating in Turin and the surrounding area in Italy. They are originally thought to have been created in the 14th century; although according to a local tradition, they were invented by a baker in Lanzo Torinese, northern Italy in 1679.

Grissini are great served with pre-dinner drinks as an appetizer and can be seasoned with herbs and spices according to taste. They can also be served alongside dips including basil pesto as we do for lunch on the course. They may also be combined with ingredients such as prosciutto as an hors d'œuvre.

You will need:

550g     Ciabatta Flour

330g     Water

11g       Olive oil

15g       Yeast

11g       Salt

917g     Total

Toppings to Taste (We used):

7g        Black Pepper

30g       Fennel Seeds

100g     Sesame Seeds

Method (by hand):

1.    Heat your oven to 220-230ºC.

2.    Weigh your water into a mixing bowl.

3.    Add the yeast and mix until dissolved.

4.    Add the flour, olive oil and salt.

5.    Work the ingredients together until you get a smooth dough (it should not be sticky).

6.    Leave to rest for 35-40min.

7.    Fold the dough to create a rectangular shape.

8.    Cover with cling film and rest for 35-40min.

9.    Once proved, starting at one edge cut the dough into thin strips.

10.   Dip each of the strips into olive oil and then into your topping.

11.   Rest on a baking tray for 20min.

12.   Line a baking tray with silicone paper (baking parchment).

13.   Stretch each of the grissini along its length and place on the lined tray.

14.   Work quickly using a water spray to create a steam in the oven and then quickly load your grissini into the oven and shut the door.

15.   Bake for 20-25min.

16.   Remove from oven and allow to cool.

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Tags: Courses Italian Salah Bouremmane

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