Grissini are crispy Italian breadsticks and they are not only very easy to make they're another great way to use your soudough starter.
In a bowl combine the starter, flour, water, salt and olive oil and use a spatula to mix all the ingredients until you no longer see dry bits of flour. Cover the blow with a towel or plastic wrap and let it rest for about two hours. (Alternatively, if your dough is drier--see note regarding water/hyrdation below--you can add the seasoning mix now, knead by hand until your dough is smooth and supple and let it rest for two to three hours and skip to the shaping stage. Please see main blog post for prep and shaping options).
Sprinkle the seasoning mix in a two or three batches over the dough and stretch and fold a few times until it's been incorporated into the dough. Cover and let rest for 30 minutes. (If you incorporated at the mixing stage above, there's nothing to do at this step).
With wet hands, take two sides of the dough and lift off the bowl, allowing one flap of dough to fold under itself. Rotate the bowl and repeat. Repeat for the other side, coil folding twice more. Watch the video link in the post for a demonstration. (If you mixed the dough and kneaded already you can skip this step). Repeat the coil fold once more after thiry minutes.
Preheat your oven to 400ºF and line a baking sheet with silpat or parchment paper.
30 minutes after the last coil fold, generously flour your work surface and gently turn out the dough. The dough will most likely be wet so sprinkle the top with flour to minimize sticking to your hands. Gently pull from the ends of the dough to flatten it into a rectangle. Divide the dough into strips and shape into long, thin ropes by gently pulling the ends and twisting a few times. Add as much flour as necessary to coat the strips so they're easier to work with. If the strip you cut is too long and thin put the ends together to make a shorter rope and twist the two strands together. Alternatively, you can just cut the dogh into little balls, flour them and using the palms of your hands to roll them into ropes starting in the middle of the dough with an outward rolling motion.
Arrange the strips/ropes on your baking baking tray about 3/4 to 1 inch apart. Bake with 16-20 minutes until crispy and turn out on a cooling rack. This recipe will bake in two or three batches. Watch your heat and time carefully to make sure they don't burn. They will crisp up further on the cooling rack.
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