Breadsticks

How to prepare breadsticks

1. Mix 100g flour with 2 pinches of the dry yeast. Add 100ml water and stir vigorously with a spoon for 1 minute.
2. Cover the bowl with plastic wrap and place in a warm spot to rise for 4 hours.
3. After 4 hours, add the rest of the flour mixed with the remaining yeast, and the rest of the water in which you've dissolved the salt over this starter. Knead well until you have an elastic dough (or 5 minutes with a stand mixer; or one cycle in a bread machine). You'll get a very elastic and slightly sticky dough.
4. Place the dough in a bowl greased with a little oil and let it rise in a warm place for 30 minutes.
5. Fold the dough in 4 directly in the bowl.
6. Let it rise for another hour.
8. On the work surface, sprinkle a little flour and then generously sprinkle cornmeal. If desired, crush 2 teaspoons of coriander seeds in a mortar and sprinkle them over the cornmeal as well.
9. Turn the dough out onto the prepared work surface. Roll out a thin sheet about a finger thick. Flip the dough over so the other side also gets coated with cornmeal and coriander.
10. With a pastry wheel, cut strips about a finger thick.
11. Take each strip and gently roll it on the work surface to coat all over with cornmeal and coriander.
12. Place the resulting breadsticks on a baking tray lined with parchment paper. If you want them to be more interesting for kids, don't lay them straight.
    * the breadsticks will fit on two trays
14. Put the tray in a plastic bag and let rise while the oven heats to 250°C. Bake the breadsticks until lightly golden (about 15 minutes).

Print