Grissini or breadsticks, two of my favorite variants: with black sesame and with ham & cheese. Here is two dough variants with milk & butter, and dairy free. Dairy free variant is even more crispy and tasty to me.
Ingredients:
- 250 g of all-purpose flour
- 50 g of milk
- 60-70 g of water (don't pour all water at once, start with 50 g and add to the dough during mixing step by step not to make the dough too sticky and liquid)
- 50 g of wheat sourdough starter
- 2 g of dry yeast (6g of fresh yeast)
- 5 g of salt
- 1/2 tbsp of sugar
- 25 g of soft butter
- 20 g of olive oil
Dairy free:
- 250 g of all-purpose flour
- 110 g of water (don't pour all water at once, start with 40 g and add to the dough during mixing step by step not to make the dough too sticky and liquid)
- 50 g of wheat sourdough starter
- 2 g of dry yeast (6g of fresh yeast)
- 5 g of salt
- 1/2 tbsp of sugar
- 30 g of olive oil
Start mixing all the ingredients in a stand mixer except butter and olive oil, mix on a medium speed (I use 2nd speed in Kitchenaid) for 6-7 min, then add soft butter and mix for 2 min, then olive oil - mix 2 min more. The dough should be of a medium consistency, soft, not too sticky.
Cover the dough in a bowl and proof for 40 min at 25°C (77 °F). If it's colder in your kitchen - it may take 30 min longer, then degas it, round up in a ball and proof the dough for 50 min more, it should double in size.
Roll the dough in a rectangular till it 5 mm thin, spread black sesame seeds or finely grated ham and cheese on the dough, fold it in half so the filling appears to be between two thin dough layers. Roll the dough a little bit more so the fillings stick to the dough, cut into long strips 5 mm - 1 cm wide, twist each strip, put on the parchment paper and bake at 180 °C (355 °F) for 15 -25 min until golden colour.
