Breadsticks (Grissini)

Ingredients

Levain

4g sourdough starter, hot
36g all-purpose flour
36g water

Dough

Levain
250g all-purpose flour
35g olive oil
6g superfine sugar
6g salt

Timing

About 16 h 5 min start to finish.

Mix levain together.
12 h overnight on counter
Mix everything else in mixer with paddle. Low for 1 min, then medium for 3 min until clings to paddle. Rest for 5 minutes, then 2 min on medium until it clings again. Shape (see notes).
3 h proof
Cut (see notes) and bake for about 25 minutes at 350. Shooting for “golden and crunchy”.
Done

Notes

Shape: he says to paint a strip of parchment paper with olive oil and then roll it out on that to 3"x14". Paint the top with olive oil, then bag the whole tray for proofing.

Cut: using bench scraper, cut strips 1/2" x 3". Stretch to tray’s width (short dim) and place on a new strip of parchment paper. Space 1/2" apart.

Source

This is Maurizo Leo’s “Crunchy Breadsticks (Grissini)” from The Perfect Loaf (the book, not the website).