Tomato-Cheese-Grissini
Snack bakes like Grissini, crisp breads, flat breads,… are becoming more and more popular with hobby bakers. The recipes are nothing too complicated and can be changed as desired.
The version from me today does not require any mixed pre-dough or sourdough – here, a refreshed sourdough that has spent days in the refrigerator is sufficient.
For the main dough, dried tomatoes, roasted onions, or grated cheese can be mixed in. The flavor of the Grissini can additionally be rounded out with sprinkled sesame, coarse salt, poppy seeds, pepper…
Recipe
For a dough weight of 962g
Total recipe
| 400g | Wheat flour Type 550/700 | 100% |
| 210g | Lievito Madre (140g wheat flour & 70g water) | 35% |
| 200g | Water | 50% |
| 10g | Salt | 2,5% |
| 2g | Yeast | 0,5% |
| 40g | Olive oil | 1% |
| 100g | Dried tomotoes | 18% |
| Pinch of rosemary Parmesan cheese to sprinkle |
Production
- Mix all the ingredients up to the dried tomatoes in to a smooth dough (5 minutes slow and about 6-7 minutes fast).
- After the dough is well kneaded, the tomatoes are mixed in on slow speed.
- Then place the dough in an oiled tub and let it relax for 30 minutes.
- Then fold it and let it rise for another 30 minutes.
- To work up, turn the dough out onto a floured work surface and roll out into a thin rectangle (about 5mm).
- After rolling out, brush the dough with water and sprinkle with parmesan cheese.
- Slice the dough into 1cm thick strands with a pizza cutter. Twist the dough strands on the work table and immediately place them on a tray with baking paper. You can decide the length of the strands.
- Flavor tip: The shaped grissini can also be proofed long and cool.
- 45 minute final proof at room temperature
- Bake the grissini at 240°C reduced to 200°C (with steam).
- Baking time depending on the size about 18-24 minutes.
