Grissini with Sourdough Starter Recipe
Category: Yeast Breads
Serves: 6
Preparation Time: 30 minutes
Resting Time: 3 hours
Cooking Time: 20 minutes
Total Time: 3 hours 50 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Sourdough starter | 170g |
| All-purpose flour (00 flour) | 205g |
| Water | 125g |
| Fine salt | 5g |
| Dried onions | 50g |
| Smoked pancetta (cubed) | 30g |
| Semolina flour | 30g |
| Extra virgin olive oil | 40g |
| Fine salt (for brushing) | 10g |
Instructions:
-
Prepare the Pancetta:
In a pan, cook the cubed smoked pancetta until crispy. Set aside to cool. -
Activate the Sourdough Starter:
Break the refreshed sourdough starter into pieces and place it in a large bowl. Add 50g of lukewarm water (taken from the total water quantity) and stir to dissolve the starter. -
Mix the Dough:
In the bowl of a stand mixer, combine the all-purpose flour and the sourdough mixture. Fit the stand mixer with a dough hook and mix on medium speed. Gradually add the remaining water, a little at a time, continuing to mix. Once all the water is incorporated, knead the dough for 10 minutes until it is smooth and elastic. -
Add Flavors:
Stop the mixer and add the fine salt, dried onions, and crispy pancetta. Knead for another 2–3 minutes until the dough is well mixed and the ingredients are evenly distributed. -
Rest the Dough:
Turn the dough out onto a lightly floured work surface and gently press it into a flat rectangle. Sprinkle with semolina flour, cover with plastic wrap, and allow it to rise at room temperature for about 2 hours. Ensure the temperature is not above 26°C (79°F) and that the dough is kept away from drafts. -
Shape the Grissini:
After the dough has risen, use a sharp knife or pizza cutter to cut it into strips about 1.5 cm wide, working from the shorter side of the dough rectangle. Carefully stretch each strip of dough into a long, thin stick, shaping the grissini. -
Prepare for Baking:
Place the grissini on a baking sheet lined with parchment paper, leaving some space between each. In a small bowl, mix 20g of olive oil with 5g of fine salt. Using a brush, lightly coat the grissini with this olive oil mixture. -
Second Rise:
Allow the grissini to rest for 1 hour to rise slightly. -
Bake:
Preheat your oven to 190°C (375°F) in static mode. Bake the grissini for about 20 minutes, or until golden brown and crispy. -
Cool and Serve:
Once baked, remove the grissini from the oven and let them cool on a wire rack. Serve as a perfect accompaniment to any meal or as a crunchy snack on their own.
Notes:
These delicious grissini, made with sourdough starter, combine the tangy flavor of natural yeast with savory bits of pancetta and the aromatic essence of dried onions. They’re perfect as an appetizer, snack, or served alongside soups, salads, or charcuterie platters.
Enjoy the satisfying crunch of these homemade grissini, which pair wonderfully with your favorite cheeses and cured meats!
