Sourdough Grissini Twists

Saturday, October 20, 2012


October ended up being some twisted fun with these grissini twists! They were easy to make (slightly messy, sure, but not hard) and looked like they were really fancy! It was so fun to think of all the things we could put inside them! Did you go sweet or savory?


Check out all the delicious twists that were made this month, and don't forget to check back in a few days to see what we will be making next! 
HTML Code is here:


*Note: Can you guys help us out? Jenni is on vacation and Shelley is dealing with a family full of broken bones right now, so we are going to be a little slow on the reveal today. Can you post this to all of the social media networks you use for us and help us spread the word? Thanks! You guys are the best!


Beautiful  Quinoa Crunch, Fig Butter, and
Broccoli Kalamata twists by Marisa M.

Sourdough Grissini Twists (slightly adapted from Delectable Tidbits)

120 grams bread flour
220 grams whole wheat flour
200 grams water
1 1/2 tsp salt
23 grams olive oil
230 grams 100% hydration sourdough starter, fed
*filling of choice


In a large bowl combine the flours, water, salt, 23 grams of olive oil and starter.
Mix well, until it forms a soft dough.
Turn the dough out onto a lightly floured surface and knead 5-10 minutes, until you can stretch the dough without breaking it.
Transfer the dough to a lightly oiled bowl, cover with a kitchen towel, and allow to rest 2-3 hours, with a fold at 40 minutes and 80 minutes.
Preheat the oven to 350F.
Line a baking sheet with parchment paper.
In a small bowl, mix together the filing of your choice.
Divide the dough in thirds. Working with 1 part at a time, roll the dough out into a 6x4" rectangle.
Gently and evenly spread the filling over the dough so that it evenly covers the dough.
Cut the dough into 8 strips (so you will have 24 all together).
Working with one strip at a time, fold the strips in half so the two ends meet and twist them around each other.
Place the twisted strip on the baking sheet.
When all the strips are done, bake for 30-40 minutes, until golden brown.
Transfer to a wire rack to cool and Enjoy!

Delicious cinnamon-brown sugar twists by Cupcake_Becky



0 comments:

Post a Comment