I am loving this Lazy Sourdough Bakery Course. I am honing my baking skills with every bake and you guys win! These are just a little bit better than the non sourdough version. I love the addition of the sourness to the cheesey bread stick thing. It is so good!
The non sourdough version of these grissini appears in Amazing Grazing, the best selling cookbook. If you don't have it yet, today is the day to up your grazing game!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 150 Grams Parmesan cubed
- 80 Grams Levain Recipe
- 220 Grams water
- 500 Grams Bakers or Strong Flour BUY
- 1 Teaspoon Fine grind salt
- 2 large sprigs fresh rosemary, leaves only
- Pink Salt Flakes as needed for grissini BUY
- 2 Teaspoons garlic powder
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
Place parmesan into the Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
Without cleaning the bowl, place active levain and water into the Thermomix bowl and warm 1 min/37°C/speed 1.
Add flour, fine salt and rosemary and blend 6 sec/speed 6. Knead 2 min/speed 8.
Turn out dough onto a lightly floured silpat mat and knead into a ball. Wrap up and leave to double in size. This may take up to four hours.
When the dough is ready, preheat oven to 200°C and line 2 baking trays with paper.
Divide the dough in half and keep one half covered. Lay your bread mat out and cover it with half of the milled cheese, 1 teaspoon of the garlic powder and a big pinch of pink salt.
Place the EVOO in a bowl.
Cut off a small piece of dough, roll it into a small sausage shape, then dip into the EVOO then roll out on to the cheese mixture until it is a long pencil thickness grissini. Repeat until the trays are full. Sprinkle with pink salt flakes,
Bake for 12 minutes or until crispy and brown. Store in airtight container in the fridge to preserve freshness, but we think you will probably eat them in one hit.
This recipe can be seen if you sign up for the related course. Join the course to get access!