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Breadsticks
Ingredients
- Breadsticks
- 150 g water
- 120 g Caputo Fioreglut
- 70 g superfine brown rice flour
- 10 g granulated sugar
- 5 g milk powder optional
- 3 g kosher salt
- 3 g instant yeast
- 10 g olive oil
- Fine or medium cornmeal for dusting the baking tray; optional
- Garlic Butter
- 50 g unsalted butter
- 1 tsp garlic powder or fresh minced garlic
- 1 tsp parsley dried
- pinch Generous of kosher salt
Directions
- Warm the water to approximately 49–54°C.
- Combine the Caputo Fioreglut, brown rice flour, instant yeast, milk powder, sugar and salt in a large mixing bowl.
- Add the warm water and olive oil. Mix thoroughly with a dough whisk or wooden spoon until the dough becomes smooth. It will initially be wet and slightly lumpy, but the flour will gradually absorb the liquid.
- Scrape down the sides of the bowl and gently shape the dough into a ball. Cover with a clean kitchen towel and leave to rest for 10–15 minutes.
- Line a baking tray with parchment paper and lightly sprinkle with cornmeal, if using.
- Lightly flour your work surface or grease it with a little oil to prevent sticking.
- Divide the dough into 6 equal portions, approximately 65 g each. Gently roll each portion into a breadstick about 18 cm long.
- Place the breadsticks on the prepared baking tray, leaving space between them. Cover with a clean kitchen towel and leave to rise in a warm place for approximately 20–30 minutes, until about 20% larger.
- Once the breadsticks begin to look puffy, preheat the oven to 205°C (conventional, top and bottom heat), with the rack in the middle. By the time the oven is fully heated, the breadsticks should have increased in size by approximately 40–50%.
- Bake for 10 minutes.
- Meanwhile, melt the butter in a small saucepan over medium-low heat. Add the garlic powder, dried parsley and salt. Cook for approximately 1 minute, until fragrant, then remove from the heat.
- After 10 minutes, remove the breadsticks from the oven and generously brush with the garlic butter.
- Return to the oven and increase the temperature to 230°C. Bake for another 5–8 minutes, until golden brown.
- Remove from the oven and place the baking tray on a cooling rack. Immediately brush the breadsticks again with the remaining garlic butter for a soft, shiny crust.
- Allow to cool for a few minutes before serving.
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