Breadsticks (Grissini)

INGREDIENTS:
1 3/4 Tsp. Yeast - active dry or 7/10 sm. cake yeast (12 grams)
1/4 Cup Water - warm (59 ml)
1 Cup + Water - (266 ml)
3 2/4 Cups Flour - unbleached all purpose (500 grams)
2 Tsp. Malt syrup (10 grams)
2 Tbl. Strutto or lard (30 grams)
1 Tbl. Olive oil - Extra Virgin (15 grams)
1 1/2 Tsp. Salt (7.5 grams)
1/2 Cup Flour - Semolina (optional)

Dissolve the yeast in 1/4 cup water and allow it to stand for approximately 5-10 minutes. Place the flour (3 3/4 cups) on the work surface (or in a large bowl) and make a well in the center. Gradually add the dissolved yeast and the additional water (1 cup plus 2 tablespoons) to the flour mixing well between additions. Continue to mix until the dough begins to hold together. Knead the dough to a soft consistency (approximately 5 minutes).Add the strutto (or lard), extra-virgin olive oil, and salt and continue to knead until the dough is smooth and elastic (approximately 10 minutes). Place the dough in a lightly floured bowl. Allow the dough to rise until it is double its original size (approximately 1 hour).