Wild Garlic Grissini
Monday, 28 March 2016
The chill wind and wild hail storms do not make it feel much like Spring but there are plenty of other signs, wild garlic, nettles, sorrel, dandelion, chervil and chickweed to name but a few. Here is one of the Spring recipes from Living Food – a feast for soil & soul, with thanks for all your support and because by the time you hold L F in your hands in June all the wild garlic will be over!!
Wild garlic grissini
For the sponge
5oz (150g) unbleached strong white flour
4 fl oz (120ml) warm water
¾oz (20g) yeast
For the dough
12oz (350g) wholemeal bread flour
1 teaspoon sea salt
16 leaves wild garlic very finely shredded
4 tablespoons olive oil
water to mix.
Combine the ingredients for the ferment and leave in a warm place covered for 1 hour.
Combine the dough ingredients in a bowl and stir in the ferment and enough water to make a soft dough, leave for ten minutes. Lightly oil a work surface and gently knead the dough for 1 minute. Return to the cleaned and lightly oiled bowl and leave for ten minutes, repeat twice, then leave for 1 hour.
Heat the oven 350º gas no 4.
Lightly flour a table and roll the dough out into a large rectangle about 8” wide, cut thin strips across the width of the dough, then roll and elongate each strip to 12”, place on an oiled baking tray and bake for about ½ hour until golden brown, remove and cool on rack.
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