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Author Topic: roasted garlic grissini  (Read 1331 times)

Offline jefklak

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    • Nougatbollen dutch cooking blog
roasted garlic grissini
« on: May 03, 2012, 12:58:31 PM »
The best way to stuff your stomach and get some abdominal pain by eating too much!



 :yumm:

They turned out great, although after the first day some of 'em turned a bit too soft and some too hard. It's difficult to get them at the same width and height so nothing gets overbaked!
I also liked the semolina touch (no taste difference, falls off anyway)

Next time I'll bake them, it'll be without the butter, maybe that's a bit too rich for my taste.
To think it all started like this, a mess on my counter:


Offline charliez

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Re: roasted garlic grissini
« Reply #1 on: May 08, 2012, 08:57:55 AM »
Jeff,
They look great!
I wonder what makes some of them go hard and some soft...
I am so far behind you but I will try to start catching up!
Carlos
Saludos,

Carlos

Offline KnackeredBaking

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Re: roasted garlic grissini
« Reply #2 on: May 08, 2012, 08:19:49 PM »
These look great!  I made mine today but they were pale and soft.  I'm going to give it another go tomorrow now that I know how nice they are supposed to look!

Offline paulo

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Re: roasted garlic grissini
« Reply #3 on: May 10, 2012, 12:34:23 PM »
Jeff,
They look great!
I wonder what makes some of them go hard and some soft...
I am so far behind you but I will try to start catching up!
Carlos

I would guess the ones who went soft were underbaked? The dough still had humidity in it and that turns the dough to a soft one after a few hours. Happens a lot with underbaked bread.
My bread baking blog (in Portuguese, but google can help you!): Zine de Pão