Grissini Torinesi - I Rubata' - Now with VIdeo!!

Now we have a video to show you how to make grissini:

 

300 g strong white flour
200 g of Natural Yeast
1 tsp salt
40 g of oil
150 g of water
1 teaspoon of malt
semolina flour
more oil for brushing


Dissolve the Natural Yeast in the water with the malt.  Add the rest of the ingredients and make a smooth dough, working it for about 10 minutes.

Shape a rectangular  loaf of  about 30 x 10 cm, keeping the shape as regular as possible, brush it with olive oil, and lay it on a tray dusted with plenty of semolina. Then sprinkle plenty of semolina on the top of the loaf as well. Cover it with cling film and with a damp kitchen cloth.

Proof for about 1 hour.  Heat the oven at 200 C.
Slice one piece of dough about 1 cm thick and then pull at from both sides while rolling it in some more semolina. Even if this video is in Italian its worth watching as it shows perfectly how to shape the dough first and how to stretch the grissini.

Grissini bake between 15 and 20 minutes according to your taste, if you like them quite pale or darker.