Making Grissini

Today, Jake and I made Grissini with Bread Flour. We fluffed and spooned the flour into measuring cups to start making it.

Measuring Flour

Spooning Flour

We then added the salt and yeast, mixed it together. After combined, we added honey, water (with an extra 1/8 cup to mix fully) and olive oil, to make the dough.

Mixing dough

We then transferred the dough into a bowl to let it rise.

Dough in Bowl

We let it sit for an hour to rise. During this hour of waiting, we performed an experiment to see how protein affects the stiffness/looseness of flours. Each group mixed 30g of their assigned flour (bread for us) with 30g of water to see how stiff the mixture would be.

Bread and Water Mixture

Bread flour is supposed to be the stiffest, ours came out a bit gloopy though. The next picture shows a comparison of all types, showing bread (4g of protein) as the stiffest, AP (3g of protein) as the next, and cake (2g of protein) as the loosest. The rye flour (3g of protein), having an extraneous factor of the bran was also pretty stiff. The looser the flour the soupier the mixture, the stiffer, the more dough-like it is.

Flour and Water Mixes (Cake flour on the left, AP in the middle, Bread and Rye flour on the right)

AP flour nutrition

Bread Flour Nutrition

Cake Flour Nutrition

Rye Flour Nutrition

After we discusses the difference in flours, it was

about time to take the dough out of the bowl and make the Grissini. We shaped the dough into a block and started cutting strips to roll out into the Grissini

Block of Dough

Dough Snake

We pressed the dough onto sesame seeds, twisted them, let them rise, and put them in to bake.

Risen Grissini

We rotated them at 5 minutes and took them out at 15 minutes and they were perfectly golden brown!

Golden Brown Grissini

We then broke the Grissini of each group and noted the texture of each, as we documented in this video.

All Purpose

Bread Flour

Cake FlourRye Bread

The less protein, the doughier and less grissini-like.