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