Crispy breadsticks

Ingredients for 1 servings:

• 25 g durum wheat semolina
• 125 g water
• 70 g wheat starter
• 70 g water, lukewarm
• 70 g wheat flour type 550
• 60 g water, cold
• 3 g fresh yeast
• 5 g honey
• 300 g wheat flour type 550
• 15 g olive oil
• 8 g salt
• 2 tbsp Parmesan, grated
• 2 tsp breadcrumbs
• 1 tsp garlic granules
• 1 tsp oregano, dried
• 1 pinch of salt
• 1 pinch of chili powder
• 1 pinch(s) pepper, ground
• 60 g olive oil

Instructions

Working time approx. 1 hour; Rest time approx. 7 hours; Cooking/baking time approx. 25 minutes; Total time approx. 8 hours 25 minutes

with sourdough

First, prepare the “flour dough.” Combine the durum wheat semolina and water in a saucepan and heat, stirring constantly, until a pudding-like consistency is reached. Let it cool and then refrigerate for at least two hours. For the sourdough, mix the starter with the warm water and the wheat flour, cover, and let it rise in a warm place for 2-4 hours until it has doubled in size. For the main dough, knead the flour dough, sourdough, cold water, yeast, honey, and wheat flour in a food processor on low speed for about 10 minutes. Add olive oil and salt, and mix on high speed for at least another five minutes until a smooth dough forms. Oil a bowl/baking dish, preferably rectangular, and let the dough rise at room temperature for a total of three hours until it has doubled in size. Stretch and fold the dough after about an hour. Place the risen dough on a floured work surface and lightly sprinkle the top with flour. Stretch the mixture out into a square measuring approximately 30 x 30 cm. Cut 20 dough sticks from this by dividing the square in half and cutting into strips approximately 3 cm thick. Place the dough sticks on a baking sheet lined with baking paper and let them rise for another 45 minutes. Preheat the oven to 230°C fan/convection oven in good time. Finally, mix the Parmesan cheese, breadcrumbs, garlic, oregano, salt, chili, and pepper with the olive oil and spread them on the dough pieces. Then place the tray in the oven and immediately steam them. For this, I use a small casserole dish, which I place on the lowest rack or floor of the oven while preheating and add about a cup of cold water to steam them. After five minutes, open the oven door to let the steam escape. The total baking time is approximately 15 minutes; if the bread sticks brown too quickly, reduce the oven to 210°C. After baking, let the breadsticks cool on a rack.