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Grissini

The legend says that the first grissini were made in the 17th century in Turin. Apparently, a young duke Vittorio Amedeo II of Savoy had problems with digestion and the court doctor commissioned court baker Antonio Brunero to make a bread as light as possible. The bread cured the duke, of course :), and soon, he became a king. It is still told that the king’s ghost haunts his castle leading his horse and holding a breadstick in his hand.

Another fan of grissini was Napoleon himself. He called them les petites batons de Turin.

Grissini

Starter:

140 g flour
1/2 tsp salt
1/2 tsp dry yeast
100 ml water

Knead all the ingredients into dough. Cover and let rise until it doubles in volume.

Dough:

140 g flour
1/2 tsp salt
1/2 tsp dry yeast
100 ml water
1/2 tsp olive oil

Combine all the ingredients except oil with the starter. Knead for about 10 minutes. Shape into ball and transfer into a bowl greased with oil. Let double in volume.

Flatten the dough into a 25×22 cm rectangular shape. Cut into 10 long thin strips (by the thinner side). Roll each strip on a damp kitchen cloth to make it cylindric. Transfer onto a large baking pan lined with baking paper. Sprinkle with salt and bake in a preheated oven on 240° for about 8-10 minutes.

If you like, you can add some dried rosemary into the dough and/or sprinkle it with powdered garlic before you put it into the oven.

Note: I am sending this to Susan for YeastSpotting.