Wednesday, 31 October 2007
(Remind me to post T’s recipe for lentil soup! I can’t believe it isn’t already on the site!)
When I read about Susan’s (Wild Yeast) grissini, I thought they would be perfect for using up leftovers after building up the starter in preparation for making bread.
And I was right!! I used just half the yeast in our pizza dough recipe and with the leftovers from feeding the starter, there was enough leavening power to make the dough double in exactly the same time that it would have with just yeast.
Making the sticks was dead easy, even though I couldn’t quite wrap my mind around Susan’s instructions:
Fold each strip over on itself (according to Baking Illustrated, this makes it stronger). On an unfloured surface, roll the strip into a long snake. Make it a bit longer than the length of your baking sheet, to allow for spring-back.
For clarification, I took a look in “The Italian Baker” by Carol Field to see if she made grissini. Of course she did!! (There are so many recipes in that wonderful book that I haven’t made!) Field’s instructions for making grissini are a little different:
The baker’s method of shaping breadsticks is ingenious, simple, and quick, for he certainly doesn’t have time to roll out individual grissini. Cut the dough crosswise into 4 equal sections and then cut each section crosswise again into 5 strips, each about the width of a fat finger. The dough is so elastic that you can simply pick up each piece, hold each end with your fingers, and pull and stretch to fit the width (or length) of a baking sheet.
But I was already on instruction overload. (Reading this now, I am having no difficulty comprehending it at all…. ) So I just folded the strips in half to make shorter strips and then twisted them together before placing them well apart on parchment lined cookie trays. I sprayed them with olive oil – we have one of those nifty pump spray bottles – and sprinkled coarse seasalt over top.
(Field suggests sprinkling sesame seeds or poppy seeds as variations. And she has several variations for the dough itself – adding onion, or cheese or sage. I bet that would be good too.)
Grissini are fabulous!! Many thanks, Susan, for posting about them so we would try them too.
I just realized that I should have stuck almond slivers on the ends of each bread stick to make them scary looking! (They do look like fingers, don’t they?)
Over the past several years, UNICEF Canada has [...] been listening to the concerns expressed by teachers, schools and the public about the logistical and safety challenges of the traditional door-to-door coin collection.
With the help of thoughtful teachers and educators across Canada, we redesigned the Trick-or-Treat for UNICEF campaign in 2006 to provide more meaningful, flexible and fun ways for schools and kids across Canada to support their peers abroad. Instead of students collecting change in the UNICEF box on Halloween night, schools and participating children undertook fundraising activities throughout the month of October and fundraised at home through family and friends in support of the Schools for Africa programme.
Read about how to donate to UNICEF:
The Fresh Loaf – grissini (bread sticks)