It’s been quite a while since my last post for the Mellow Bakers. It’s almost the middle of May, three breads have been picked (Corn Bread, Miche Pointe-à-Callière & Grissini), and it’s time that I get my act together and bake one of these breads. I picked Grissini which you find the recipe for on page 256 in Hamelman’s book “Bread” (or online here) – the book the Mellow Bakers strive to bake their way through at a relaxed pace.
I mixed bread flour, water, olive oil (a gigantic amount – 5 tablespoons), butter, salt, and yeast (I remembered some yeast clarification in the forum but didn’t have the time to go online, so I stuck with the 1/2 tsp called for in my book). I also added about 2,5 oz of grated Parmesan cheese to the dough at that point because I absolutely had fallen in love with the Parmesan Pepper Biscuits I had recently made for the Modern Baker Challenge – Hamelman says to add about 1,8 ounces, but I thought a little more wouldn’t hurt and 2,5 ounces were exactly the amount I had left from the aforementioned Parmesan Pepper Biscuits.
I let everything rise for about 2 hours. Sorry, Mr. Hamelman, but 1 hour of bulk fermentation was absolutely NOT possible for me. I had come home from work, and had exactly 30 minutes for mixing the dough, packing my kiddos’ sports apparel, picking up the kids from daycare and rushing to their sports club. When we came home, 2 hours had passed, but there was no yeasty monster in the kitchen, so I think the dough was kind of forgiving.
I divided the dough into 24 portions of more or less 1,35 oz each, let them rest for about 10 minutes, and rolled and stretched them out to about 14 inches long. I transferred the sticks to a baking sheet, put them in the preheated oven (Does Hamelman say anything about preheating the oven anywhere in the book? I really miss Peter Reinhart’s clear instructions!), and baked them at 380°F for 20 minutes, until they were golden brown.
Hamelman says you can store them in an airtight container for up to 5 days. WHAT? These aren’t going to last 5 days!!!! These are extremely yummy, cheesy breadsticks (and even more cheese wouldn’t hurt at all!). The kids loved them and asked for more, the hubby loved them, I loved them… OK, a little less than half is left, but that will definitely be eaten tomorrow.