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Baking Steel: Breadsticks That Entice

breadsticks
breadsticks

Wondering what to do with those extra dough balls, after your troops have had their fill of pizza?  Here is an answer that will entice-breadsticks!  In less than 20 minutes, with a few key ingredients:  pizza dough, clean hands, and a hot Baking Steel in your pre-heated oven, you'll be enjoying these breadsticks that are sure to elevate you to rock-star status! Think about the way the Baking Steel crisps your pizza...now imagine how awesome these breadsticks come out...crunch!

Unfortunately, while I was making these, my two "taste-testers" devoured the sticks before I could capture the evidence on camera.  Not to worry!  We grabbed another dough, divided it up and started gingerly rolling "sticks" with our hands.  While we waited for this batch to bake, I reminded my boys, "please wait for daddy to get a few pictures before we eat all the evidence".  Easier said than done, but they managed to restrain themselves.

In less than 20 minutes you can create some love and a healthy snack for all to share!  Just be sure to double your batch, because I promise they'll go quick!

Create Some Love,

Andris

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one of my assistants rolling some magic sticks
one of my assistants rolling some magic sticks
start with a chunk of dough
start with a chunk of dough
roll gingerly with both hands
roll gingerly with both hands
press, stretch and roll
press, stretch and roll
place on parchment lined pizza peel
place on parchment lined pizza peel
paint on melted butter
paint on melted butter
launch onto your pre-heated Baking Steel
launch onto your pre-heated Baking Steel
hot out of the oven
hot out of the oven
be sure to share
be sure to share

 The Dough

Ingredients:

500 Grams bread flour

16 grams fine sea salt

1 gram active dry yeast

350 grams water

15 grams Bob's Vital Wheat Gluten

Instructions:

1. Using your scale, pour 500 grams (3 3/4 cups) of flour into your mixing bowl.

2. Next, add 1 gram (1/4 teaspoon) of active dry yeast

3. Pour in 16 grams (2 teaspoons) of fine sea salt.

4. This next step is not part of Jim Lahey's recipe but it is something I learned from Modernist Cuisine. I add 1 tablespoon of Bob's Red Mill vital wheat gluten. This dough is delicate, the Bob's wheat gluten gives the dough more texture and elasticity.

5. Whisk all of the dry ingredients together in your mixing bowl.

6. Pour in 350 grams (1 1/2 cups) of water.

7. With either a wooden spoon or your hands, blend all of the ingredients together. Once the ingredients have bonded and your dough looks similar to the pictures above, cover the bowl with a kitchen towel. Wet your towel beforehand and ring out all of the water so that it is slightly damp. This will help prevent the top of your dough from drying out.

8. Let the dough sit at room temperature for 18 hours, it will have at least doubled in volume. Tiny little air bubbles should be evident.

9.Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into  equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.

You are all done. It really is that simple.

Breadsticks Procedure

1. Cut a small portion of your no knead dough, size doesn't matter.  I went for long pencil shapes.  Pre-heat oven to 400 F

2. Flour your work surface

3. Take both hands and press down and roll until desired length

4. Place breadsticks on parchment lined pizza peel

5. Melt butter and paint breadsticks on both sides

6. Top with sea salt, or add any flavors desired

7. Bake for 5 minutes and then turn over and bake for another 3 minutes until desired brownness

8. Remove from oven and let cool, or just start nibbling away.  Dip these in olive oil or a warm tomato sauce...

Enjoy

where did they all go?
where did they all go?
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