Garlic sticks

Ingredients for 10 servings:

• 10 g yeast
• 135 g water, lukewarm
• 150 g wheat flour, type 1050
• 350 g wheat flour, type 1050
• 5 g baking malt, optional
• 20 g salt
• 140 g water
• 23 g butter
• Garlic paste, or fresh garlic crushed with a little butter
• Sesame, poppy or linseed for sprinkling

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 13 hours 25 minutes

Wild garlic sticks, onion sticks

For the pre-dough, put the flour in a bowl, dissolve the yeast in the water, pour it over the flour and mix a little. Let it rise for about 30 minutes and then put it in the fridge to prove for 12-14 hours. For the dough, mix all the ingredients (including the pre-dough) and knead for about 5 minutes until the dough is nice and smooth. Divide the finished dough into 10 portions, flatten them out and let them rest for 10 minutes. Roll out into an oblong flatbread. Spread with garlic paste (or garlic butter) and shape into sticks. Brush with water and sprinkle with the sesame/linseed/poppy seed mixture. Place on a baking tray lined with baking paper and let rise, covered, for about 30-40 minutes. In the meantime, preheat the oven to 250°C, place a baking tray on the floor and add the water to create steam. Bake at 250°C for 10 minutes (steaming), then briefly release the steam. Reduce the temperature to 200°C and bake for another 13-15 minutes. You may want to bake with the door open (with a wooden spoon inside) for the last 5 minutes to make it crispier! Instead of the garlic, you can use wild garlic or roasted onion.