Hand-stretched breadsticks from the Langhe

Method

Mix the ingredients in a bowl until crumbly and not fully combined. It should ferment, not rise.

Let ferment covered: 1 hour at room temperature, 24 hours in the fridge, 1 more hour at room temperature.

In a stand mixer, combine the ferment, flour, malt or honey, and most of the water. Add the salt and the remaining water while continuing to knead. Lastly, incorporate the oil and allow it to be absorbed.

Let the dough rise for 1 hour in a covered bowl.

Shape the dough into a log, generously dust it with fine cornmeal or rice flour, and let it rise for 40 minutes on a cutting board covered with a cloth.

Cut strips from the log and stretch them into "grissini". Place them on a baking tray dusted with fine cornmeal or rice flour. Let them rise for another 40 minutes.

Bake in a static oven at 250°C (480°F) for 15 minutes. Before placing them in the oven, ensure the grissini are not sticking together. Separate them if necessary.