Monday, May 31, 2010
Sourdough Grissini (Italian Breadsticks)
Remember my old sourdough starter that I started ages and ages ago? Well it's making a come back once more.
Since its creation, this starter has been refrigerated, thawed, used, carried 8 hours in a car, dried and stored for over a month, and rehydrated. It has also been christened by its two other parents. Moonjung actually looked up names and decided on "Aiden", which is supposed to mean something deep but I don't remember anymore. Gordon preferred the name "Spicy" - typical Gordon move.
Anyway, Aiden Spicy Chia has been used once more to make Grissini, or Italian Breadsticks. Except this isn't any ordinary grissini...it's a sourdough one! I actually got the recipe from Wild Yeast Blog, and I figured that since I'm leaving for Southern Cali at the end of this week for Graduation, I might as well use up the remaining active starter and just rehydrate my dried pieces when I come back.
-6 oz flour
-3.5 oz water
1.5 t. salt
-0.4 oz olive oil
-4 oz mature 100%-hydration sourdough starter
1. Mix everything together, then transfer onto a floured surface.
2. Knead until a low gluten development forms.
3. Cover and allow to rise for 2 hours, folding dough at 40 minutes and 80 minutes.
4. Cut into 3 equally sized pieces.
5. For each piece, brush a thin layer of olive oil and add toppings (see below)
6. Stretch into a 12in x 4in square and cut that into 8 equal strands.
7. Place parchment paper on a large baking sheet.
8. Stretch each strand of dough to about 14 in long and lay on the baking sheet.
9. Do the same until you can fit all 8 strands on the sheet.
10. Bake at 350F until golden brown - but be careful and check frequently to ensure it doesn't burn!
1. Sesame seeds
2. Coarsely ground salt, pepper, and fennel
3. Montreal steak seasoning, or other prepared seasonings