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Grissini Bread Sticks - Forno Bravo Forum: The Wood-Fired Oven Community



Community Cookbook Recipe Contest

Do you have a wood fired recipe that gets rave reviews from family and friends? Now is your opportunity to not only share it with other wood fired chefs and enthusiasts, but get rewarded, too! Starting June 1 through July 30, 2016 we are holding a Summer Wood Fired Recipe Contest and the winner will receive a $75.00 shopping spree in the Forno Bravo Store.

Submit your recipes through the Forno Bravo Community Cookbook “Submit a Recipe” button. The winner will be based on the number of votes the recipe receives. A link to the recipes will be posted on the Forno Bravo Facebook, Google+, Instagram, Twitter, Pinterest pages and the Forum. To be eligible to win, your recipe must include a photo of the dish being cooked in your wood fired oven.
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Grissini Bread Sticks

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  • Grissini Bread Sticks

    I had my first shot at making grissini with parmesan cheese this evening from a recipe that I found.

    Pleased with the results, but next time will try doing it in the WFO
    / Rossco

  • #2
    Re: Grissini Bread Sticks

    Hi Rossco,

    Looks good, please post the recipe:-)

    A minor criticism, so for scale are we looking at a quarter sheet of bakers parchment or half sheet? Something for scale in the photo, like perhaps a bottle cap, would help, or even saying these are 12 inches/30 cm or ?, thanks.



    • #3
      Re: Grissini Bread Sticks

      Sorry was in a bit of a rush last night - will post recipe and provide measurements this evening...
      / Rossco


      • #4
        Re: Grissini Bread Sticks


        185 ml water (I added quite a bit more)
        7g yeast
        1 tsp sugar
        300g white flour
        1.5 tsp salt
        1 Tsp freshly grated parmesan cheese
        2 Tsp olive oil
        Polenta to sprinkle
        Sea salt to sprinkle

        Dissolve sugar/yeast/water.
        Add flour, salt and parmesan and add water/yeast/sugar mix plus olive oil.
        Mix together for 1 minute then autolyse for 5 mins.
        Knead for 5 minutes and then place in covered bowl for 1 hr.
        Punch down and divide in to 20 walnut size pieces (I did 7).
        Roll out and place on baking sheet.
        Stand covered for 30 mins.
        Dust with polenta and sprinkle sea salt.
        Bake for 10 mins at 200 + turn around in oven and bake the other side for 4 mins.

        / Rossco