The Great British Baking Show ™
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Sea Salt Grissini
Horticulturalist Lucy likes to use things she's grown in her baking, hoping less will be more. She's making simple Grissini seasoned with sea salt, very plain. She read that it was the traditional way that grissini were made, stretched rather than rolled. She uses a pasta machine to give even thickness.
Paul: They're very plain. It's irregular. You look at that. So what you technically got there is a baseball bat. Again, that comes down to the roll in the cutting itself. If you've done twists on it and left it planned with a little bit of salt at the end or sesame or Parmesan or something to give it a bit of a kick. They're just a little bit boring.
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