Grissini - Light and Crispy Homemade Breads

Instructions

1. 1

   To make the grissini, start by pouring the flour into the bowl of a stand mixer fitted with a dough hook, along with the salt and sugar.

2. 2

   Also add the water and start the mixer at a low speed. Help yourself with a spatula from time to time, stopping the mixer, so that the hook picks up and works the entire dough.

3. 3

   Once it has solidified, you can add the fresh yeast. Then knead for a few more minutes at a second speed. Once finished, lightly flour the work surface, work it for a few more moments by hand, then fold the dough onto itself to form a log about 9 inches thick.

4. 4

   With the closed end facing down on the work surface, lightly flatten and cover with plastic wrap: let it rest for 10 minutes. Divide the dough in half, form two logs with the two halves, always folding the dough onto itself with the closed end facing down.

5. 5

   Once formed, brush a cutting board with extra virgin olive oil (or a baking sheet): the surface must be perfectly flat so that the grissini are made evenly, for a homogeneous cooking. Place the logs on the cutting board.

6. 6

   Flatten them lightly with the palm of your hand, creating two strips of dough that are always the same thickness. Brush them lightly with extra virgin olive oil. Cover with plastic wrap and let rise for about 1 hour. After this time, your logs will be proofed.

7. 7

   You can start cutting them and pass each piece in breadcrumbs like this: prepare a baking sheet lined with parchment paper. Leave one log covered with plastic wrap, from the other make small pieces by making cuts of about 1-1.5 cm thick, cutting in the shortest direction. With delicate movements, place them in the breadcrumbs and roll them so that they are uniformly covered. Always gently, pick up each piece of dough in the center.

8. 8

   Stretch it between your fingers (thumb, index and middle), making a light and delicate movement like the one of 'counting money', unrolling it all the way to the edges. You will see the grissini forming between your hands! When you place them on the baking sheet, flatten the two ends slightly to create a tip so that it is crispier at the end of cooking.

9. 9

   Once finished, let them rest for about 20 minutes. After the last rest, bake in a preheated static oven at 190-200° for about 25 minutes. Cook the first ones, checking from time to time, without opening the oven, because every oven is different and it might take less cooking time. Your grissini are ready to be enjoyed.