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PREPARING THE DOUGH: Pour the water into a small bowl or measuring cup, whisk in the yeast, and let stand until the mixture is creamy and the yeast has thoroughly dissolved- 5 to 10 minutes. Pour the yeast mixture into the bowl of the electric mixer, whisk in the olive oil or lard and 1 cup of the flour. When well blended and free of lumps, attach the bowl to the machine and insert the paddle. One cup at a time, beat in most of the flour, being sure that all is well blended and free of lumps. Beat in the salt with the last of the flour and mix until a dough is formed. If any dry bits of flour remain at the bottom of the bowl, add droplets more water to incorporate them. Change to the dough hook and knead at low speed for about 3 minutes, until the dough is velvety, smooth, and elastic. Transfer the dough to a lightly floured counter, slamming it down several times and kneading vigorously for just a few turns to finish. |
| 2 |
SHAPING AND RISING: Brush a 10-by 16-inch rectangle of olive oil onto the cutting board and lift the dough into the middle of it. Pat the dough gently into a rectangle, then roll it with your pin into the 10-by 16-inch shape about 1/4 inch thick. Brush the top of the dough with a light film of olive oil, cover with plastic wrap, drape a kitchen towel over the plastic, and let rise in a warm spot (70 F to 75 F) until more than doubled but not tripled in volume-about 1-3/4 hours. (This is the only rise.) |
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BAKING: At least 30 minutes before baking, set the baking stone, if your are using one, on the middle shelf of your oven. Heat the oven to 425 F. Lightly oil the baking sheets. |
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SHAPING THE GRISSINI: Turn the cutting board so one of the short sides of the dough rectangle is facing you. Using the pizza cutter or pastry scraper, bisect the dough lengthwise, leaving both halves in place. Trim off and discard the ragged edge from the bottom of the dough. Now, to form the grissini, cut a 1/2-inch strip-about the width of your little finger-across the bottom (or short side) of the rectangle, giving you two fingers of dough each 5 inches long. Pick one up, holding each end with the fingertips of each hand, and gently vibrate and stretch it the width of the short side of your baking sheet (10 inches), then lay it across the bottom of the sheet. Pick up, stretch, and lay the second finger of dough 1/2 inch above the first, leaving about 1-1/2 inches between strips. Continue cutting, stretching, and laying down dough strips until you have filled your baking sheets. Cover the rest of the dough with plastic while you are baking the first. |
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BAKING: Set the baking sheet directly on the heated baking stone or the oven rack, and bake until the grissini are crisp and golden brown-18 to 20 minutes if you are using a stone, or about 10 minutes on a plain sheet. Watch carefully the last few minutes, and if some are done before others, remove them. (For crunchier breadsticks, set them directly on the baking stone for the last few minutes.) Cool on racks, or upright in woven baskets. |
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