Tomato and Oregano Grissini
Source: https://www.meranermuehle.it/rcp_recipe/tomato-and-oregano-grissini
Baking/cooking time
15-17 Minutes
Rest time
1 Hours
30 Minutes
Difficulty
easy
Ingredients
| 350 | g | Wheat flour no. 6 type 0 bio |
| 150 | g | LA SPEZIATA - Wheat flour type 2 |
| 30 | g | ADAM - lievito madre natural yeast with dry yeast |
| 265 | g | lukewarm water |
| 50 | g | tomato paste |
| 8 | g | salt |
| 50 | ml | extra virgin olive oil |
| q.s. | Semola di grano duro rimacinata | |
| q.s. | oregano |
Preparation
- Combine all ingredients except olive oil in a large mixing bowl. Knead until the dough starts to come together.
- Gradually add the olive oil while continuing to knead. Mix until the dough becomes smooth, elastic, and pulls away from the sides of the bowl.
- Transfer the dough to a lightly floured surface, fold it a few times, and place it back in the bowl.
- Cover with plastic wrap and let it rise at room temperature for 1–1.5 hours, or until it doubles in size.
- Preheat the oven to 220°C.
- Sprinkle the work surface with semolina flour and oregano. Turn the risen dough onto the surface and gently press it into a rectangle measuring approximately 60 x 15 cm (24 x 6 inches).
- Turn the dough occasionally during shaping to coat both sides with semolina and oregano.
- Use a sharp knife or a pastry cutter to slice the dough into strips about 1.5 cm (½ inch) wide.
- Hold each strip at both ends and gently stretch it to about 35 cm (14 inches) long.
- For a spiral shape, roll each grissini lightly on the work surface.
- Arrange the grissini on a baking sheet lined with parchment paper, leaving some space between them.
- Bake in the preheated oven for 15–17 minutes, until golden and crisp.
- Remove the grissini from the oven and let them cool completely on a wire rack.
- Store in an airtight container to keep them crunchy for several days.
Semola di grano duro rimacinata
Dalla semola di grano duro selezionata viene prodotta una farina di grano duro fine, dorata e luccicante, con una speciale tecnica di macinazione italiana. La farina di grano duro biologica del Molino Merano è caratterizzata da un raffinato aroma dolciastro e da un accattivante colore giallo, che si deve all'elevato del contenuto di carotenoidi. Grazie al loro effetto antiossidante, questi svolgono un ruolo importante nell'alimentazione umana. La farina di grano duro è ideale per la preparazione di pasta, pizza e pani tipici italiani, come la ciabatta.Ricetta:Pane con Lievito Madre
1000 g
€1.90
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