Sourdough · All year
Sourdough Breadsticks
A soft dough, baked on olive oil, finished with butter and salt.
About 8 hours · Serves 12 · 12 breadsticks
“Go, eat your bread with pleasure, and drink your wine with a cheerful heart.”
Ingredients
- 100 g active sourdough starter
- 280 g water
- 20 g olive oil, plus 15 grams for the pan
- 450 g all-purpose flour
- 9 g fine salt
- 20 g butter, melted, for the tops
- 2 g garlic powder
Method
- 1
Stir the starter, water, and 20 grams of olive oil. Add the flour and mix until no dry flour remains. Rest 30 minutes, then pinch in the salt. Give the dough two stretch-and-folds in the first hour.
- 2
Cover and rise until increased by about half, often 4 to 7 hours. Oil a 9-by-13-inch pan with the remaining olive oil.
- 3
Turn the dough into the pan and stretch it gently toward the corners. If it fights you, wait 10 minutes and stretch again. Cover and rise 45 to 90 minutes, until puffy.
- 4
Heat the oven to 425°F. Dimple the dough with oiled fingers and cut it into 12 sticks with a knife, without separating them. Bake 15 to 18 minutes, until golden and the center is cooked, not wet.
- 5
Brush with the melted butter and sprinkle with the garlic powder and a pinch more salt. Cool 5 minutes, then separate the sticks.
From the kitchen
- Garlic powder goes on after baking. In the oven it burns and turns bitter.
- These are a supper bread. They are not as good the next day, unless you reheat them.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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