Sesame Grissini
Posted by orutherfurd Sun, Jul 31, 2011 08:01 PM | no reviews
If you've never made grissini, you're missing out! They're quick, easy, and delicious.
| Ingredient | Metric | U.S. | Volume | Baker's % |
|---|---|---|---|---|
| all-purpose flour | 315 g | 11.11 oz | 2 1/2 cup | 100% |
| water | 200 g | 7.06 oz | 7/8 cup | 63.49% |
| salt | 5 g | .18 oz | 7/8 tsp | 1.59% |
| instant yeast | 3.1 g | .11 oz | 1 tsp | .98% |
| olive oil | 15 g | .53 oz | 1/8 cup | 4.76% |
| sesame seeds | 22 g | .78 oz | 1/8 cup | 6.98% |
| Total | 560.1 g | 1 lb, 3.76 oz |
The quickest way to make this dough is in a food processor. Add the flour, salt, yeast, and sesame seeds to your processor and pulse a couple times to mix. Combine the olive oil and water together and pour into the processor while it's running. After the dough has come together (should take 5 to 10 seconds), mix for 30 seconds more. Remove the dough and knead a couple times by hand.
If you don't have one, don't worry, just mix all the ingredients together, knead for 5 to 10 minutes.
After kneading, cover and let the dough rest for 5 to 10 minutes. On a lightly floured surface, pat the dough out into a rectangle 4 inches high and 12 inches wide. Don't worry about making a perfect rectangle or getting the dimensions perfect. Cover and let rise for an hour.
Using a pizza cutter, or knife, divide the dough into quarters height-wise. Cover half the dough, then divide the two exposed pieces first in half, then into thirds. You're shooting for 24 pieces. Lightly sprinkle with semolina, if desired. Pickup and gently stretch each piece so that it's the length of a parchment-lined baking sheet. Gently slide the parchment onto a baking stone preheated in a 450°F oven. Bake for 15 to 20 minutes. While the first batch is baking, prepare the second batch.
Adapted from Wild Yeast's Seed Grissini.
