What You Need:
500 grams Bread Flour
250 grams Discard
100 grams water
100 grams olive oil
18 grams salt
25 grams sugar
20 grams chopped, fresh basil
What You Need To Do:
Combine flour, sugar, discard, basil and water into the bowl of a stand mixer on low speed. Mixer will stay on low speed for the whole mixing process.
Allow this to incorporate fully (a few minutes)
Slowly drizzle in the olive oil. This should also take a few minutes.
Once this is fully incorporated, add the salt. Let incorporate fully and ensure the dough comes together until smooth. This should take a few minutes. Be patient.
Transfer dough to an oiled bowl and let ferment on your counter top for 15 hours.
After the fermentation period, flatten your dough out with a rolling pin into a square.
Use a pizza or pastry cutter to cut thin strips and then use your hands to gently elongate the grissini to your desired length. You don't want them to be too thick.
Liberally coat a sheet pan with semolina flour and place your grissini in line with about a half inch separation between each one.
Let them proof for an hour at room temperature.
Bake the grissini at 375f for 20-25 minutes or until you reach the desired color. They should not be soft or tender, but should be hard and snap when bent in half.