Grissini

GRISSINI  

DAY 1 - POOLISH  INGREDIENTS

50ml cold water 

2g fresh yeast (or 3g instant/quick/fast-acting dried yeast) 

50g strong white flour 

METHOD 

Measure the water and yeast into a bowl and mix together until the yeast has dissolved. 

Add the flour and stir until fully combined (if using instant/quick/fast-acting dried yeast, mix the yeast through the flour, then add the water). 

Cover and leave at room temperature for 10 minutes then place in the fridge for 8-10 hours 

DAY 2 - GRISSINI INGREDIENTS 

Poolish (as above) 

250g strong white flour 

20g polenta

4g salt 

4g fresh yeast (or 2g instant/quick/fast-acting dried yeast) 

140ml cold water 

Herbs to season 

METHOD 

Take your poolish out of the fridge. It should be nice and bubbly and have a pleasant, slightly alcoholic aroma. 

Preheat your oven to 250°C/fan 230°C/gas mark 9 or as hot as your oven will go. 

Place the flour and salt in a bowl and combine. 

In another bowl, add the yeast to the water, then mix until dissolved (if using instant/quick/fast-acting dried yeast, mix the yeast through the dry mixture instead). 

Make a well in the centre of the flour and pour in the liquid and your poolish. Bring the mixture together to form a dough. 

Sprinkle your work surface with the polenta, then place your dough on it. 

Now you need to stretch and tear the dough for a good 8 minutes. During the last minute, add the herbs. Stretching and tearing develops the gluten and protein and will give your dough a great elasticity so it will be easy to roll out later.  Rest for 10 minutes. 

Line a tray with baking paper, then take 15g pieces of dough and roll them into long thin sticks, about 40 cm.  Place them on the tray, brush with olive oil and season with salt. 

Place your tray in the oven and lightly spritz the oven chamber with a water spray. 

Bake for 10 minutes, then pull from the oven and enjoy a true taste sensation!