How to make grissini sticks
Stuck in self-isolation and feeling the boredom creep up on you? Then it’s time to bake.
The Borough Market bakery and school, to bring you five easy recipes of baked goods that you can make at home.
We are releasing a new delicious recipe every day, starting yesterday (30 March) until Friday (3 April), along with instructions and a video for those who prefer visual stimulation.
Whether you make it a family activity, bake on your own or put together your very own Great British Bake Off Home Edition competition, grab your rolling pin and let’s go.
Bakers, at the ready. Today, it’s all about grissini sticks – a perfect accompaniment to all that pasta you’ve been stockpiling.
- 250g strong white flour
- 3g salt
- 3g fresh yeast (or 2g instant/quick/fast-acting dried yeast) 160g cold water
- 20g polenta
- Herbs to season
- Makes 12 breadsticks
Bread Ahead explain: ‘Preheat your oven to 250°C/fan 230°C/gas mark 9 or as hot as your oven will go.
‘Place the flour and salt in a bowl and combine. In another bowl, add the yeast to the water, then mix until dissolved (if using instant/quick/fast-acting dried yeast, mix the yeast through the dry mixture instead).
‘Make a well in the centre of the flour and pour in the liquid. Bring the mixture together to form a dough.
‘Sprinkle your work surface with the polenta, then place your dough on it. Now you need to stretch and tear the dough for a good 8 minutes. During the last minute, add the herbs.
‘Stretching and tearing develops the gluten and protein and will give your dough a great elasticity so it will be easy to roll out later.
‘Rest for 10 minutes. Line a tray with baking paper, then take divide your dough into 12 pieces and roll them into long thin sticks, about 40 cm. Place them on the tray, brush with olive oil and season with salt.
‘Place your tray in the oven and lightly spritz the oven chamber with a water spray.
Bake for 10 minutes, then pull from the oven and enjoy a true taste sensation!’
Make a creamy pasta to go with it, and dip your sticks into the cream. Carb heaven galore.