Hand stretched breadsticks

Written by admin. Posted in Breadsticks

Cuisine: Piedmont
Cooking time: 60 minutes
Ingredients for 4 servings:
Water 160 g
Salt 6 g
40 gr of lard
1 teaspoon of malt
00 flour 375 g
Brewer’s yeast 10 g (or 4 gr of dry yeast)
Cornmeall, or semolina, or rice flour for dusting
Dissolve the salt in the water, add the lard (or oil) and the malt. Then add half of the flour and knead until the dough becomes soft and creamy. Add the yeast and the remaining flour a little at a time. Knead for a further 20 minutes until the dough is smooth and without lumps. Form the dough into an oval shape and cover with a cloth. Prepare a piece of plastic film, twice the size of the dough, and brush it with extra virgin olive oil. Leave the dough at rest for 15-20 min. fold the dough twice in order to give it strength and give it a rectangular shape, the narrow edge should measure approximately 8 cm. Then place the dough on the oiled plastic film, brush the surface with more extra virgin olive oil and cover well with the film. Leave the dough to prove for 60-70 minutes if using brewer’s yeast (if you chose to use a sourdough starter then you should wait until the dough doubles in size). Place semolina, rice flour or cornmeal on a tray. Next, remove the film from the dough, cut the dough into 2 cm. strips using a square metal spatula in order to obtain a clean cut, which will facilitate the stretching process. Place the pieces of dough on the tray with the semolina (or cornmeal or rice flour). Then, pick up the pieces of dough from the semolina, and stretch the dough to the desired length by holding the dough between your thumb and finger at 4-5 cm from the centre and pulling outwards. Bake them in a hot oven (230 degrees) for 10-12 minutes.

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