GC makes these grissini (thin bread sticks) that I love.
5 g active dry yeast
21 g malt syrup
300 g warm water
30 g olive oil, plus more for brushing
500 g unbleached all-purpose flour
7.5 g salt
- In the bowl of a stand mixer, stir the yeast and malt into the warm water and let stand until foamy, about 10 minutes.
- With the paddle attachment, mix in the oil and then add flour and salt and mix until the dough comes together. Change to the dough hook and knead at low speed about 3 minutes. Finish kneading briefly by hand on a lightly floured surface.
- Pat the dough with your hand into a 14 by 4-inch rectangle on a well-floured surface. Lightly brush the top with oil. Cover with plastic wrap and let rise until doubled, about 1 hour.
- Cut the dough crosswise into four equal sections and then cut each section crosswise again into five 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.
- Place the grissini several inches apart on lightly oiled baking sheets. There is no need to let them rise.
- Bake the grissini for 20 minutes at 450ºF.
- Cool on racks.