Grissini – Print This Recipe
Makes 8 lb 8 oz / 3.86 kg Dough. ddt:
78°F / 26°C
- High-gluten
flour 100% / 5 lb / 2.27 kg
- Instant
dry yeast 1.66% / 1 1/4 oz / 35 g
- Milk,
room temperature 45% / 36 fl oz / 1.08 L
- Butter,
soft 15% / 12 oz / 340 g
- Olive
oil 3.75% / 3 oz / 85 g
- Salt
2.5% / 2 oz / 57 g
- Malt
syrup 1.9% / 1 1/2 oz / 43 g
- Olive
oil, for brushing as needed
- Optional
garnishes: coarse salt, poppy seeds, sesame seeds as needed as needed
- Combine
the flour and yeast. Add the milk, butter, olive oil, salt, and malt to
the mixer and then add the flour and yeast. Mix on low speed with the
dough hook attachment for 4 minutes and on medium speed for 3 minutes. The
dough should be very stiff. Let the dough rest for 15 minutes.
- Bulk
ferment the dough until nearly doubled, about 30 minutes.
- Line
sheet pans with parchment paper.
- Using
a rolling pin, roll the dough into rectangles 12 in / 30 cm long and the
width of the rollers on a pasta machine.
- Starting
with the rollers at the widest opening and resetting them to the next
setting after each complete pass, roll the dough through the pasta machine
until it is the desired thickness, about 1/4 in / 6 mm or setting number 5
on most pasta machines. Trim one short edge to even it; this is the edge
that should be fed into the pasta machine.
- Using
the fettuccine cutter attachment or by hand, cut the dough lengthwise into
strips 1/4 in / 6 mm wide. Lay the strips crosswise on the parchment-lined
sheet pans, making sure they do not touch. Brush the strips lightly with
olive oil.
- Proof,
covered, until the dough rises slightly, about 30 minutes. Brush the
grissini lightly with olive oil and scatter with salt and any optional
garnishes. 8 Bake in a 360°F / 182°C convection oven until the grissini are
golden brown, 8 to 12 minutes. Cool completely on racks.
Note: In step 1,
just after mixing you may add inclusions such as cheese, sun-dried tomatoes,
herbs, or roasted garlic. Just make sure any inclusions are finely chopped. |
