makes 24 breadsticks
adapted from Maurizio Leo's "Sourdough Breadsticks" in The Perfect Loaf
Add all ingredients to the bowl of a stand mixer and mix for about five minutes using the paddle attachment. Let dough rest 5 minutes. Switch out paddle for the dough hook and mix until dough clings to the hook, about 3 minutes.
Lightly oil a long rectangle stripe about 6-inches wide down the middle of a half-sheet pan (13x18-inch). Pat dough out into a long rectangle about 3x14-inches and transfer to the oiled sheet pan. Cover with lightly oiled plastic wrap and set in a warm place for proofing, about 3 hours, until the dough is lightly puffed up and soft to the touch.
Preheat oven to 350°F, rack in middle. Line a half-sheet pan with parchment. Using a pizza wheel or bench knife, cut the dough crosswise into short strips aiming for 24 pieces. Stretch and twist each strip to about 12-inches and lay on the parchment lined pan, spacing about ½-inch apart. Bake 25 minutes until the grissini begin to turn golden.