Grissini Torinesi "Breadsticks from Turin"

Most of these did not make it to the table as you can see in the sparse picture above.  These beauties are what breadsticks should taste like and only take a little over 90 minutes to make. Fun to make especially when you whip the sticks into shape.

 

foamy yeast

smells great

first and only rise

cutting works better if you have a perfect square; however, mine are never perfect...oh well...

cuttings before shaping

I use a pasty cutter

fresh out of the oven

my shaping is not the best and my sticks tend to look like bones

Grissini Torinesi "Breadsticks from Turin"

from Carol Field

The Italian Baker

1 3/4t dry active yeast
1T malt syrup (see amazon link below if you have no idea what this is)
1 1/4 cup warm water (95 - 105 degrees)
2T olive oil plus a bit more for brushing dough
3 3/4 (500g) unbleached all purpose flour
1 1/2t (8 grams) salt
semolina for sprinking

~ put warm water and yeast in mixing bowl
~ oil a Tablespoon measuring spoon and use it to get malt syrup (this makes this sticky syrup drop off of the spoon)
~ add the malt syrup to water and yeast and stir gently to combine
~ let sit about 10 minutes until yeast foams
~ mix in oil with paddle
~ add flour,and salt
~ mix until dough comes together
~ switch to dough hook and knead at low speed about 3 minutes
~ remove from bowl and knead briefly by hand
~ pat the dough into a 14" by 14" square
~ place on a well floured surface
~ lightly brush the top with oil and cover with plastic wrap
~ let rise until doubled about an hour
~ preheat oven 400
~ sprinkle the dough with semolina flour before cutting
~ cut the dough crosswise into 4 equal sections
~ cut each section crosswise again into 5 equal strips (about as fat as a finger)
~ pick up a piece and grasp it with your fingers and stretch to the length of your baking sheet (we bounce it as we pull...it's a family event)
~ place on baking sheet
~ bake 15 to 20 minutes until browned
~ cool on rack