Thick breadsticks - grissini are homemade salty sticks with a crispy crust and a soft center. They are prepared from a simple yeast dough, and sprinkled with sesame seeds, poppy seeds or coarse salt if desired. They are excellent for breakfast, snack or serving with spreads, cheeses and deli meats.
Tags: vegetarian, lean egg-free, vegan, dairy-free.
Preparation time: 30 minutes
Dough rising time: 80 minutes.
Baking time: 15–18 minutes.
Cooling time: 10–15 minutes.
Total time: 2 h 25 minutes.
Ingredients: 500 g of white wheat flour (type 400 or type 500 or a combination of type 400 + type 500 - 50% + 50%), 7 g of dry yeast, 1 teaspoon of sugar, ¾ teaspoon of salt, 300 ml of lukewarm water, 3 tablespoons of olive oil, for sprinkling - sesame seeds, poppy seeds or coarse salt.
Flour by country US, UK, FR, IT, DE
Preparation:
1. Mix flour, yeast, sugar and salt in a bowl.
2. Add water and olive oil, then knead a smooth dough* (see note).
3. Cover with a clean kitchen towel and leave to rise for about 1 hour, in a warm place, until doubled in size.
4. Transfer the dough to a floured surface and divide it into 12-14 parts.
5. Stretch each part with your hands into a thicker stick about 20 cm long.
6. Arrange the sticks on a baking sheet lined with baking paper.
7. Sprinkle with sesame seeds, poppy seeds or coarse salt.
8. Let them rest for 15-20 minutes.
9. Bake in a preheated oven at 200°C (392°F) for about 18–22 minutes, until golden.
10. Leave to cool 10-15 minutes.
Suggestion: salty breadsticks
Note How long is the dough kneaded?
- Kneading by hand: 8–10 minutes, until the dough becomes smooth, elastic and stops sticking to your hands.
- With a mixer with dough attachments: 5–7 minutes on medium speed, until the dough gathers around the hooks and becomes soft and elastic.
Breadsticks - grissini dough should not be hard. It should be soft and slightly sticky, but moldable after rising.
How many thick breadsticks do you get?
You get:
- about 14–16 breadsticks
- length 15–18 cm
- about 2–2.5 cm thick
How long does it take to bake for which type of breadsticks?
If you want:
- Softer breadsticks, bake them for a shorter time, about 15–18 minutes at 200 °C (392°F).
- More crispy, shape them thinner and bake longer, 20-25 minutes, until nicely browned.
- Very crispy, after baking reduce the temperature to 120-140 °C (248-284 °F) and leave them for another 10-15 minutes to dry out further.
How to shape breadsticks?
If you want:
- Softer and airy breadsticks - grissini, shape thick grissini.
- Crunchy on the outside, a little softer on the inside, form medium-thick breadsticks.
- Very crispy, form thin breadsticks.
How many breadsticks do you get?
Thick, softer breadsticks
- about 12–16 breadsticks
- length: 12–18 cm
- thickness: 2–3 cm
Medium breadsticks
- about 18–22 breadsticks
- length: 15–20 cm
- thickness: 1.5–2 cm
Thin crispy breadsticks
- about 24–30 breadsticks
- length: 20–25 cm
- thickness: about the size of a pencil (1-1.5 cm)
Debele grisine su domaći slani štapići sa hrskavom koricom i mekanom sredinom. Pripremaju se od jednostavnog kvasnog testa, a po želji se posipaju susamom, makom ili krupnom solju. Odlične su za doručak, uzinu, kao grickalice ili posluženje uz namaze, sireve i suhomesnate proizvode.
Oznake: vegetarijansko, posno bez jaja, vegan, bez mlečnih proizvoda.
Vreme pripreme: 30 minuta
Vreme dizanja testa: 80 minuta.
Vreme pečenja: 15–18 minuta.
Vreme hlađenja: 10–15 minuta.
Ukupno vreme: 2 h 25 minuta.
Sastojci: 500 g psenicnog belog brašna (tip 400 ili tip 500 ili kombinacija tip 400 + tip 500 - 50% + 50%), 7 g suvog kvasca, 1 kašičica šećera, ¾ kašičice soli, 300 ml mlake vode, 3 kašike maslinovog ulja, za posipanje - susam, mak ili krupna.
Brasno po zemljama US, UK, FR, IT, DE
Priprema:
1. U činiji pomešaj brašno, kvasac, šećer i so.
2. Dodaj vodu i maslinovo ulje, pa umesi glatko testo* (vidi napomenu).
3. Pokrij cistom kuhinjskom krpom i ostavi da naraste oko 1 sat, na toplom mestu, dok se ne udvostruči.
4. Testo prebaci na pobrašnjenu površinu i podeli na 12–14 delova.
5. Svaki deo razvuci rukama u deblji štapić dužine oko 20 cm.
6. Poređaj štapiće na pleh obložen papirom za pečenje.
7. Pospi susamom, makom ili krupnom solju.
8. Ostavi da odmore 15-20 minuta.
9. Peci u prethodno zagrejanoj rerni na 200°C (392 °F) oko 18–22 minuta, dok ne dobiju zlatnu boju.
10. Ostavi da se ohlade 10-15 minuta.
Predlog: slani grisini
Napomena Koliko dugo se mesi testo?
- Ručno mešenje: 8–10 minuta, dok testo ne postane glatko, elastično i prestane da se lepi za ruke.
- Mikserom sa nastavcima za testo: 5–7 minuta na srednjoj brzini, dok se testo ne skupi oko kuki i postane mekano i elastično.
Testo za grisine ne treba da bude tvrdo. Treba da bude mekano i blago lepljivo, ali da se može oblikovati nakon narastanja.
Koliko se dobije debelih grisina?
Dobije se:
- oko 14–16 grisina
- dužine 15–18 cm
- debljine oko 2–2,5 cm
Koliko dugo se peče za koju vrstu grisina?
Ako želiš:
- Mekše grisine, peci ih kraće, oko 15–18 minuta na 200 °C.
- Hrskavije, oblikuj ih tanje i peci duže, 20–25 minuta, dok lepo ne porumene.
- Vrlo hrskave, nakon pečenja smanji temperaturu na 120–140 °C i ostavi ih još 10–15 minuta da se dodatno isuše.
Kako oblikovati grisine?
Ako želiš:
- Mekše i vazdusaste grisine, oblikuj debele grisine.
- Spolja hrskave, iznutra malo mekše, oblikuj srednje debljine grisine.
- Vrlo hrskave, oblikuj tanke grisine.
Koliko se dobije kojih grisina?
Debele, mekše grisine
- oko 12–16 grisina
- dužina: 12–18 cm
- debljina: 2–3 cm
Srednje grisine
- oko 18–22 grisine
- dužina: 15–20 cm
- debljina: 1,5–2 cm
Tanke hrskave grisine
- oko 24–30 grisina
- dužina: 20–25 cm
- debljina: približno kao olovka (1–1,5 cm)
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