Ingredients
225g white strong flour, not too strong
130g water
4g salt
25g oil
150g of 100% hydrated sourdough starter
Method
Turn the dough out onto an unfloured counter
Adjust the water to produce a medium-soft dough
Continue mixing by hand until the gluten reaches a low level of development, this might take about 5 minutes
Transfer the dough to a lightly oiled container
Cover and ferment for 2 hours, with folds after 40 and 80 minutes
Divide the dough into 2 pieces
while working with one piece, keep the other covered so not to dry out
On a well-floured counter, pat the dough into a rectangle of roughly 12" x 4"
Brush the dough with olive oil and sprinkle with your choice of topping
With a cutter, cut the dough into 16 strips
Line a heavy baking sheet with parchment paper
Pick up each strip of dough at the ends and gently stretch it to the length of the baking sheet
All 16 grissini should just fit on a 14-inch wide baking sheet
Preheat the oven to 175C - Gas 4
After shaping, let the grissini rest while the oven is heating or while the prior batch is baking
Proof: 20 – 30 minutes
Bake for 25 – 30 minutes, until well brown and very crisp
Cool on a wire rack