Method:

• Mix  all for 2 minutes slow speed and 6 minutes fast speed using spiral mixer
• Dough temperature: 26°C - 27°C
• Scale off into heads of 3000g
• Rest for 10 minutes
• Pin out dough to 2mm
• Ensure dough is relaxed
• Dust with semolina flour and cut thin irregular grissini (approx 3mm by 25mm)
• Roll each one slightly
• Prove for 30 minutes at ambient
• Bake at 140°c for 40-50 minutes, damper open
• Ensure only slightly brown and thoroughly crisp.
• Cool and serve

Tips:

• Decorate with sea salt, dried herbs or parmesan cheese before baking