Ingredients
Grissini dough
buckwheat flour
durum wheat semolina
basic wheat leaven
water
baking soda
table salt
olive oil
Additional ingredients
rye meal, fine
(for sprinkling)
semolina
(for rolling out)
egg wash
(for brushing)
Production
Notes on ingredients
Utilization of sourdough leftovers
When processing wheat sourdough, surplus sourdough with a dough yield (DY) of approx. 160% may occur depending on the production schedule. These leftovers are ideally suited as a base for this grissini recipe. In this way, resources can be conserved and food waste reduced.
Use of baking soda
This recipe is characterized by the targeted use of baking soda. The alkaline baking soda reacts with the acidity of the sourdough and acts both as a leavening agent and a flavor enhancer. It gives the grissini their characteristic aroma and an especially crisp texture.
Grissini dough
Slurry the sourdough in the water, then dissolve the baking soda and salt in this liquid. Add durum wheat semolina and buckwheat flour and mix for 2 minutes. Finally, gradually incorporate the olive oil until the dough is homogeneous. Portion the dough and process immediately.
Processing
Shape the grissini dough into a rectangle immediately after preparation and roll out to a thickness of 2.6 mm. Place on trays lined with plastic sheets, brush the surface with egg wash and sprinkle with fine rye meal. Leave to rest in the freezer for 30 minutes. Cut into strips of 12×1 cm and freeze again.
Baking
Place the fully frozen grissini dough pieces at even intervals on trays lined with silicone baking paper and bake immediately in a mild convection oven until crisp and golden.
Evaluation