Grissini Torinese

After a near all-nighter, it was a morning of doing things like putting the box of Kashi cereal away in the fridge. Izzy fell asleep on her chew toy, mid-chew. We were like clocks that had wound down. But it is done, and I am heading straight for the cookbooks to see what fun I can have in the kitchen before summer vacation travel ensues!

These breadsticks were made last week with Kristin, who will soon be jetting off to India for her own edifying adventures…Breadsticks, ahem, grissini, are wonderful epees for fencing tutorials.

Grissini Torinese

Breadsticks of Turin

Adapted from The Village Baker

2 ½ tsp active dry yeast

1/8 malt syrup

1/4 cup warm water

3 tablespoons olive oil, plus more for brushing

2 tsp shortening or lard

1 ½ cup unbleached all-purpose flour

1 teaspoon salt

2 cups pain ordinaire dough

Olive oil and additional toppings (I used sesame seeds, caraway seeds, and kosher salt)

Stir the yeast (or sourdough starter) and the torn up pain ordinaire dough and malt into the warm water in a large mixing bowl; let stand until foamy, about 10 minutes. Stir in the oil. Add the flour and salt and stir until the dough comes together. Knead on a lightly floured surface until smooth, soft, velvety, and elastic, 8 to 10 minutes.

First Rise: Pat the dough with your hand into a 14 by 4-inch rectangle on a well-floured surface. Lightly brush the top with oil. Cover with plastic wrap and let rise until doubled, about 1 hour.

Shaping: Sprinkle the dough with semolina flour before cutting and stretching. Cut the dough into strips and pull into long strands. The dough should be so elastic that you can simply pick up each piece, hold each end with your fingers, and pull and stretch to fit the width (or length) of a baking sheet. Dip the breadsticks in oil and the topping of your choice. Place the breadsticks several inches apart on lightly oiled baking sheets. There is no need to let them rise.

Baking: Preheat the oven to 400ºF. Bake the breadsticks for 20 minutes. Cool on racks.

These grissini were not as crispy as those I made before. I think both batches of grissini I’ve made have erred on the fat side because my baking sheet is rather short and stout, as is my oven, so I can’t get the length on these that might make them a little more crisp. Still tasty, and particularly with marinara! One of the breadsticks was a little hooked on the end–was perfect for creepy lurking in the shadows.