Duration: 24 hours for pre-dough to get active. Then another 5-6 hours to let the dough rise and making the grissinis.
Makes about 100 thin grissinis.
- 115 g (4 oz) white starter
- 400 g (14 oz, not fluid!) filtered water
- 200 g (7 oz) bread flour
- 10 garlic cloves
- ½ cup olive oil
- 10 sundried tomato halves
- 0.5 tbsp chili flakes
- 0.5 tbsp sea salt
- 1 tbsp honey
- 450 g (15.9 oz) bread flour
Press the garlic cloves and mince the sundried tomatoes. Put the olive oil, garlic, tomatoes and chili flakes in a mixer and mix to a fairly smooth paste. Cover and let sit for 24 hours. Make the pre-dough by mixing white starter, water and bread flour. Wrap the bowl with plastic wrap and let sit for 24 hours until the pre-dough is active, looking nice and bubbly.
Add sea salt, honey and bread flour. Let the dough rest 2-3 hours. Preheat the oven to 350°F. Divide the dough into little pieces. Roll out each piece so that it measures about 10 inches long, and ¼ of an inch wide. Put the grissinis on greased oven trays, brush them with water and sprinkle on your toppings. Bake in the oven for a total of ca. 20-25 minutes (turn the grissinis after 15 minutes to get an even golden brown color).
Let cool on a rack.
Crush some fennel seeds in a mortar (don’t have a mortar? use a garlic press instead) and sprinkle on.