Toasty Seeded Bread Sticks
Serves: 4
Isabella Feil
1 January 1970
Based on User reviews:
50
Spice
45
Sweetness
64
Sourness
46
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
90 g
Sesame Seed60 g
Poppy Seed3 tbsps
Virgin Olive Oil (extra)2.25 tsps
Kosher Salt1.25 tsps
Active Dry YeastDirections:
1
Mix the baguette dough using the instructions in the recipe
2
Divide the dough in half and use the other half for baguettes
3
Dust your work surface with flour and place the kneaded dough on the floured surface
4
Cover the dough with oiled plastic wrap and allow it to rise at room temperature (75 to 77 degrees F) for 1 hour
5
The dough will be soft but will not have doubled
6
Combine the sesame and poppy seeds in a small bowl
7
Pat the dough into an even 4 by 6 inch rectangle
8
Using a plant sprayer, generously mist the dough
9
Coat both sides of the dough completely with the seed mixture; make sure there are no bare spots
10
Gently brush the dough on both sides with olive oil and sprinkle it with kosher salt
11
Line 2 baking pans with parchment paper and oil the paper lightly
12
Stretch the rectangle so that it is a little longer
13
Using a dough cutter, cut the dough width-wise into twelve strips, almost 1 inch wide
14
Lift each stick, stretch it slightly so it's 8 inches long and lay it on the baking sheet
15
Place the sticks on the baking sheet with about 1 inch between them
16
Let rise for 30 minutes, until they become slightly puffy but not quite fully doubled
17
Thirty minutes before baking, preheat oven to 425 degrees F
18
Place a baking stone in the oven to preheat and place an empty water pan directly below the stone
19
Place the pan of bread on the baking stone
20
Quickly pour 1 cup of very hot water into the water pan and immediately shut the oven door
21
After about 1 minute, mist the sticks with water 6 to 8 times, then quickly shut the oven door
22
Mist again after 1 more minute
23
Bake for 15 minutes, then reduce the oven temperature to 375 degrees F and bake 8 to 12 minutes longer, until the sticks look golden brown and are getting crisp on the outside
24
Brush the hot bread sticks with a little olive oil if desired, then transfer them to a rack to cool for a few minutes before serving
25
A variation on the baguette
26
Combine the yeast and the warm water in a small bowl and stir with a fork to dissolve the yeast
27
Let stand for 3 minutes
28
Combine the flours and salt in a large bowl
29
Pour the cool water and the yeast mixture over the flour, and mix with your fingers to form a shaggy mass
30
Move the dough to a lightly floured work surface and knead for 4 minutes
31
It should be supple and resilient, but not too smooth at this point
32
Let the dough rest on the work surface for 20 minutes, covered with plastic wrap or a light towel
33
(This rest period is the autolyse
34
) Knead the dough for 6 to 8 minutes
35
Don't overknead it: The dough should be smooth, stretchy, and resilient
36
; Recipe Courtesy of Amy Scherber