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Rec: Carol Field's Grissini

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Joined: Dec 19, 2005


Posted to Thread #9193 at 6:19 pm on Jan 2, 2008

Carol Field's Grissini Torinesi
Makes about 32
Adapted from "The Italian Baker" by Carol Field (Morrow Cookbooks, 1985). Malt syrup is available at some natural food stores such as the Food Mill in Oakland.
1 3/4 teaspoons active dry yeast
1 tablespoon malt syrup
1 1/4 cups warm water
2 tablespoons olive oil + more for brushing the dough
3 3/4 cups unbleached all-purpose flour
1 1/2 teaspoons kosher salt + more for sprinkling
1/2 cup semolina flour for sprinkling
Instructions: Stir yeast and malt into warm water in the bowl of a stand mixer. Let stand until foamy, about 10 minutes. Mix in 2 tablespoons oil with paddle attachment. Add flour and salt and mix until dough comes together. Change to dough hook and knead at low speed about 3 minutes. Finish kneading briefly by hand on a lightly floured surface. Alternatively, you can mix dough by hand and knead by hand until dough is smooth, soft, velvety and elastic, 8 to 10 minutes.
Pat the dough with your hands into a 14- x 4-inch rectangle on a well-floured surface. Lightly brush top with oil. Cover with plastic wrap and let rise until doubled, about 1 hour.
Sprinkle dough with semolina flour before cutting and stretching. Cut dough crosswise into 4 equal sections, then cut each section into 8 strips about the width of a finger. The dough is so elastic that you can simply pick up each piece and stretch it between your hands to fit the width of a baking sheet. Place the breadsticks on lightly oiled baking sheets.
Preheat the oven to 400. Just before baking, spray the breadsticks lightly with water and sprinkle with kosher salt. Bake the breadsticks until light brown and crisp, 20 to 25 minutes.

My Note: on the PBS program, she oiled a wooden cutting board and patted out the dough on the oiled board. Sprinkle poppyseeds/salt/whatever, BEFORE cutting out.

Life isn't about waiting for the storm to pass, it's about learning to dance in the rain

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