Prep time: 10 min
Cook time: 3 h
Total time: 3 h
Yield: 5
Ingredients: 250.0 g Flour; 140.0 ml Water; 7.0 g Dry yeast; 4.0 g Salt; Durum wheat semolina & a little olive oil

Preparation

1.
Dissolve the yeast in the water. Add the flour and start kneading.
2.
Before the water is completely absorbed, add salt and knead the dough for a further 5 minutes.
3.
Cover the dough with a damp cloth (or cling film) and leave to rise for about 2 hours.
4.
As soon as the dough has risen, form long strips of dough and leave to rise for a further 45 minutes.
5.
After the rising time, preheat the oven.
6.
Drizzle the formed sticks with a little oil and coat in durum wheat semolina.
7.
Then place on baking paper and bake in the middle of the oven at 200 degrees for approx. 15 minutes until golden brown. Alternatively, the grissini can be baked on a hot stone: At 190° C for 15 minutes.

Tip:
Bake 2–3 trays at the same time with hot air.