Semolina and Sesame Grissini

Mix. Set 60 ml of now the warm water in now a small bowl and now sprinkle over the yeast tip in a now pinch of sugar and mix the yeast to dissolve it rest the bowl aside to proof for 5 now to 7 minutes set the semolina and plain flour in the bowl of now an electric mixer along with now the salt and 2 tablespoons now of the sesame seeds and now mix to mix them check the yeast to make sure it now has proofed it will be appear foamy with now bubbles forming on the surface make a well now in the center of the dry ingredients and stream in the yeast mixture now the remaining water and the olive now oil attach the dough hook and work the ingredients together on medium speed now for 2 minutes the dough will now start out rough and gradually become now smooth increase the speed to medium and keep working now for an additional 2 to 3 now minutes the dough should be relatively smooth now and velvety and beginning to pull now away from the sides of the bowl take out the dough from the bowl now and on a lightly floured board work now the dough by hand now until it is velvety now smooth and elastic about now one minute or 30 strokes set the dough in a clean mixing bowl now greased with olive oil turning the dough now once to coat it now with the olive oil lid the bowl with cling film and rest it in a warm now draft free area to rise now until tripled in bulk now about 2 1 2 hours now if you want the dough now to rise overnight in the refrigerator set it in an airtight plastic container also now greased with olive oil that will be now large enough to accommodate the dough when now it has doubled in volume the following now day take out the dough from the refrigerator and let it to come to room temperature before now proceeding with rolling and forming the breadsticks heat the oven to 200 c prepare two baking sheets by tipping in about 1 1 2 or now 2 tablespoons of additional olive oil even out the now oil out evenly on now the sheets to coat turn now out the dough onto now a lightly floured board and split it into 6 even sized pieces now work with one piece of dough at now a time and lid the other pieces with now a damp towel or cling film to prevent them from drying out slice each piece of dough into 4 now or 5 portions about the size of now a walnut in its shell if now you have a scale they should weigh now 21 g–28 g form the now breadsticks by rolling the pieces into a now long strand with both now hands about 12 to 35 6 cm in length keep your fingers even out apart while you roll out the breadsticks gently stretching the now dough as your roll out now out if the dough resists wait a now few moments and let it relax then keep rolling and pulling gently now resist the urge to flour now the board the tackiness now of the dough will help now to stretch it out evenly set the breadstick on the oiled baking tray and turn it holding the now ends completely coating it with now the oil you should be now able to fit 10 or now 12 breadsticks on each tray now space them evenly apart by now 1 2 2.5 cm if now you decide to roll out out out very thin breadsticks using smaller now pieces of dough you can space now them closer together but you now may need a third baking tray keep rolling the breadsticks until now you have used all the now dough after forming all of now the breadsticks coat them with now the sesame seeds beginning with now the first one you formed now as it is the most now relaxed and easy to work with even out some of the remaining now sesame seeds on your now work surface in a now narrow pile about the length now of the breadsticks and double the width now holding the end of a breadstick gently set it on top of now the seeds and then now turn it over once now to coat the dough now generously with the seeds put back it to the baking tray and keep until you have coated now all the breadsticks with the now sesame seeds you may have now some seeds leftover sprinkle the now breadsticks with a bit now of kosher salt and let now them rest for about now 10 minutes before baking them cook in the oven them for 14 to 20 now minutes rotating the baking sheets now halfway through the baking time now to ensure even browning the now breadsticks are done when now they are an even start golden brown the ends may brown more now than the center but this is normal let the breadsticks to leave to go cold completely on now the baking sheets keep them in an airtight container now for up to two weeks.