Grissini Torinesi

I've been looking for a recipe for Italian Grissini for some time. I can't remember what got me hooked on these breadsticks, but I vaguely recall I had some really nice ones at an Italian restaurant. As usual, I thought it might be good if I can make my own, can satisfy my craving and save some money.

This recipe is from the book Ultimate Bread by Eric Treullie, the same book where the french baguette recipe is from. It's also kindly posted by the same KC member. I did not follow the full instructions though, replacing the plain flour with half bread flour and half plain flour, simply because I ran out of the latter. Not sure if the bread flour played a part, but the resulting grissini had just the right balance of crunch(the exterior) and chew (on the insides).

Perfect for dipping into a steaming bowl of soup or just munch on it, like what I did with five sticks as soon as they were cool enough to eat.