Turin Breadsticks with Lard

La storia di questo piatto

Turin gave the world its breadsticks, and these thin, hand-rolled rods are made in that tradition, with lard in the dough for a tender, savory crumb. They carry the quiet elegance of a city of arcades and gray winter mornings.

Ingredienti

• 500 g Strong 00 flour (W280 approx.)
• 60 g Soft lard at room temperature
• 10 g Fresh brewer's yeast
• 280 ml Lukewarm water
• 1 teaspoon Barley malt or sugar
• 10 g Fine salt
• 50 g Flour for dusting the work surface
• 5 g Extra virgin olive oil, for greasing the bowl

Preparazione

1. Dissolve the yeast and the malt (or sugar) in the lukewarm water: it should feel tepid to the touch, not hot, otherwise the yeast weakens. Let it rest for five minutes, until a light foam forms on the surface.
2. Place the flour in the bowl, make a well and pour in the yeast water. Knead by hand for about 5 minutes, until you obtain a compact, smooth dough. The dough is fairly firm (hydration around 56%): this is normal.
3. Add the soft lard in small pieces, then the salt, which goes in last because direct contact with the yeast slows it down. Keep working for another 5-8 minutes, until the dough becomes smooth, elastic and no longer sticks to your fingers. The windowpane test is not needed: the dough stays firm and smooth.
4. Shape into a ball, place it in a bowl greased with a drizzle of oil and cover with a damp cloth. Let it rise in a warm place, away from drafts, until it doubles: the dent left by a finger should stay put without springing back.
5. Turn the dough out onto the floured work surface, without deflating it too much, and divide it into pieces of about 15 grams each: the quantity yields about 50-55 breadsticks, which will be baked in 3-4 trays or successive batches. Keep the remaining dough covered with a cloth so it doesn't dry out. Using your hands, without a rolling pin, roll each piece and then stretch it gently between your hands, as is done for hand-stretched Turin grissini, to a thread about 6-7 mm thick (as thin as a little finger), as long as the tray, 35-40 cm. Stretch with your hands without pressing down, so the breadstick stays airy inside.
6. Arrange the breadsticks on a baking tray lined with parchment paper, well spaced apart. Cover them with a lightly floured cloth and let them rest at room temperature; uncover only during the last 5 minutes, so the surface dries slightly and helps create crispness.
7. Preheat the oven to 200°C in static mode (180°C if fan-assisted) and bake one tray at a time. Bake for 12-15 minutes: they are ready when evenly golden, straight and firm to the touch. Repeat with the remaining trays, keeping the waiting dough covered.
8. Remove from the oven and let them cool completely on a wire rack, never stacked while warm, or residual moisture will soften them. Once cold, taste one: it should snap cleanly between your teeth and taste of toasted grain and lard. If it feels a little soft, return them to the oven at 150°C for 10-15 minutes to dry out.