Hello Bakers!
Here is the recipe to match Saturday’s demo - Stuffed Breadsticks. The link to Saturday's show
We are focusing on bread, working from low hydrated doughs to more hydrated ones. Last week it was the lowest hydrated dough, bagels. They easy to handle, mix, shape and bake and I hope that you get a chance to bake a batch.
This week we are moving up 2% in hydration - the ratio of liquid to flour in a yeast dough - and making breadsticks.
Once mastered, these breadsticks are completely customizable. They can be made sweet or savory - there are so many possibilities. I will make a few suggestions at the end of the post but I know you are creative and you will come up with some amazing stuffed breadsticks. Please tag me in those photos - I love to see your beautiful work.
Enjoy your baking!
Colette
Breadsticks - Mise en Place - so many possibilities
Breadsticks - can be Savory or Sweet
Equipment: Stand mixer fitted with the dough hook, scale, bowl scraper, parchment paper, rolling pin, ruler, spatula
230g water 80 degrees
7g yeast
400g Flour
12g Vegetable oil or Olive oil
21g butter, softened
12g sugar
8g Salt
For savory breadsticks: 1-2 ounces olive oil
For sweet breadsticks: 1-2 ounces melted butter
The dough ready for bulk fermentation
Combine the water and yeast in the bowl of a stand mixer fitted with the dough hook.
Stir to combine.
Let sit for 5 minutes.
Add oil, flour, sugar, butter and salt.
Mix on speed 2 for 2 minutes and then on speed 1 for 2 minutes.
The dough can stay in the mixer bowl to bulk ferment or it can be transferred to a lightly oiled or buttered bowl. Cover the top of the bowl with plastic wrap.
Bulk ferment - let rise until doubled in volume for 60-90 minutes.
Remove dough from bowl.
Roll the dough out to a 10”x14” rectangle onto a piece of parchment paper.
Make sure the corners are squared off and the sides are straight.
Spread filling on 2/3rds of the dough all the way to the short and long side.
Fold the plain (unfilled) top (long edge) of the dough on top of the filling.
Fold the filled edge over the filling. Use the parchment paper to help fold.
Remove the parchment paper. Cover the dough with plastic wrap and let sit for 5-7 minutes so that the gluten relaxes.
Roll the dough so that it measures 6” x 14”.
Using a ruler, mark 1” increments.
Using a pizza wheel to cut 1” strips.
Twist the sticks and place on the prepared pan.
Cover and let proof for 30 minutes. Preheat the oven to 375 degrees.
Mist with water, lightly, before baking.
Bake for 25 -30 minutes or until they are a deep golden brown.
Brush with olive oil or melted butter as soon as they come out of the oven.
Once you master the techniques - here are some flavor combinations:
Savory: Pesto, olive tapenade, roasted garlic paste and asiago cheese
Sweet: Nutella and finely chopped toasted hazelnuts, Biscoff Spread and crushed Biscoff cookies, chocolate babka filling and streusel.