25 minutes (2 hours including withdrawal)
3.5 dl lukewarm water
1 tbsp honey
2 tbsp good olive oil
2.5 dl 05 Smoke malt
1.5 tsp salt
6 dl wheat flour (like tipo 00)
Soak the yeast in the lukewarm water. Then add the oil, honey, 05 Smoked malt and salt and mix well together.
Then add the wheat flour little by little until it has the right consistency. If you are using a mixer, knead it at low speed for 3-5 minutes.
The dough should at least rise for two hours on the kitchen table - much like in the fridge overnight, here the taste really gets the opportunity to develop.
When the dough is raised, you get the dough out on a table sprinkled plenty of flour and rolls it into a 30 x 10 rectangle. Brush the dough with oil and cover the dough loosely with household film. Place the dough for raising for about 1 hour or until the dough is raised to double height.
Turn on the oven on 250 degrees hot air and leave the baking sheets in the oven - if necessary, use a rear (this gives crispier grissini). Allow the oven to warm well.
Take a piece of baking paper and butter oil over the paper.
Sprinkle flour over the dough. The traditional way of shaping grissini is imprecise, simple and fast. Start by dividing the dough into 4 equal sections - then cut each section into 5 strips - about with the width of a thick finger. The dough is elastic so you can take each strip and stretch the dough to the long side of the baking paper.
Make sure there is a distance between the pig sinis, lightly brush them with oil and sprinkle a little flaked salt over them.
Bake immediately in the oven for about 17-20 minutes.
Leave to cool on a rack to preserve the crispness.
TIP: You can also top your grissini with seeds e.g. sesame seeds or birches.