Portion/Yield:Makes approximately 15 - 20 bread sticks
This recipe is a follow on to the farmhouse white loaf recipe inspired by Richard Bertinet. I have used exactly the same bread dough and the same method, however I ended up making fantastic crusty bread sticks instead of a baking a loaf. These bread sticks are great fun, perfect for when you have a BBQ party or to make and serve with soup or antipasti served with dips and cold cuts.
Ingredients & Method
- 375g organic strong white flour, Shipton Mill Type 55
- 5g fresh yeast
- 5g salt
- 250ml water (250g)
Place the flour in a medium bowl, I prefer a metal round based bowl as it’s easy to manoeuvre.
Add the fresh yeast to the flour, rub the yeast into the flour with your fingertips. This stage should take about 3 – 4 minutes, ensure it’s rubbed in completely.
Add the salt and mix it into the flour. Never let the salt get in direct contact with the yeast before it’s rubbed in as the salt will kill the yeast and your dough will not rise.
Use a plastic flexible scraper to assist you to work the water into the flour with long folding movements.
Once the water and flour is mixed turn the dough out onto a clean work surface. Do not add any extra flour and do not kneed the dough either.
Use folding movements to work the dough. Pull the dough towards yourself and fold it over, continue these movements for about 6 – 7 minutes. The dough will become smooth, use a flexible plastic scraper to scrape any bits of dough that get stuck to the table.
Once the dough is worked into a smooth ball place the dough into a greased bowl and cover it with a clean tea towel.
Let the dough prove for approximately 40 -45 minutes until doubled in size.
Preheat the oven to 220°C.
Gently turn the dough out onto a lightly floured work surface use your fingertips to spread the dough, be gentle do not bash the dough as you have worked very hard to work air into the dough. Once the dough is spread into a rectangle fold the one side over towards the middle followed by the other side. This reinforce the spine or back bone of the dough.
Place each stick on a floured tray. Place the tray in the preheated oven and bake the bread sticks for 15 – 20 minutes.
Place the bread sticks on a cooling rack to cool completely.
Richard taught us that if you weigh the water instead of using a measuring jug you get a more accurate measure. Note- Water, either weighed or measured is the same value.(i.e. 100gms is the same as 1oomls)