Description
Grissini traditional Italian breadsticks which are usually served before a meal. Offer one of the options from the dough according to the recipe of the great Richard Bertin. With this snack you can experiment endlessly. For example, I generally add a grissini favorite household cooked Provencal herbs, olives and Parmesan. Very tasty, you can safely increase the ingredients by half, because eaten all instantly! By the way, if there is no time to knead the dough, you can use to purchase the puff pastry, work is also very tasty!
Ingredients
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Flour
250 g
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Salt
5 g
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Water
175 ml
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Spices
1 tsp
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Olives
80 g
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Cheese
100 g
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Sesame
40 g
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Yeast
5 g
Cooking
Fresh yeast is rubbed into the flour, add salt with water and knead the dough. Flour in any case you cannot add more. At first it will seem that you need to add more, but just continue to do the following: first, just knead the dough (2-3 minutes), then dump the dough on the work surface, adding flour.
The main idea is to saturate the dough as large as possible amount of air. So you need to pick up the dough from both sides, lift up and scale down on the table (don't be alarmed that the dough is very sticky, and would barely come off of the table, just continue to knead).
Then the dough to raise in the air and fold forward, bending the arch, so the dough is saturated with oxygen, it is necessary to stretch the dough in all directions. In this way we need to continue to knead the dough until it becomes elastic, smooth and supple.
Then lightly probility work surface with flour, place the ball of dough and wrap the edges to the center, rotating the dough around its axis. Put the dough in a floured bowl and put in a warm place (like a heating pad) to rise (about an hour).
At this time prepare the filling: cheese to grate, from olives to remove the stones and chop into small pieces.
As soon as the dough came, put it on a floured work surface
Smooth (not roll) the dough with your hands into a rectangle measuring approximately 15 by 30 cm, thickness 1cm and spread the filling, lightly pressing it into the dough.
Fold the dough so that the edges of the filling was inside, and to get three layers (i.e., first wrap the left part of the dough to the center, then cover the right (we are talking about sides that are about 15 cm). The end result is 3 layers, then cut into wide strips about 1 cm
Twist each strip, place on a baking sheet lined with parchment paper, sprinkle with sesame seeds, cover with a towel and leave at room temperature for 30 minutes.
Bake in a preheated 220 degrees for about 10 minutes - 15.
Bon appetit!
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