Breadsticks With Sourdough Yeast Option Too Recipes

Steps:

• Combine 1-1/2 cups flour, yeast, sugar and salt. In a small saucepan, heat milk, 1/4 cup water and butter to 120°-130°. Add to dry ingredients; beat on medium speed just until moistened. Stir in enough remaining flour to form a stiff dough., Turn dough onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes., Punch down dough. Pinch off golf ball-sized pieces. On a lightly floured surface, shape each into a 6-in. rope. Place on greased baking sheets 1 in. apart. Cover and let rise for 15 minutes., Preheat oven to 400°. Beat egg white and remaining water; brush over breadsticks. Sprinkle with coarse salt. Bake until golden, about 10 minutes. Remove from pans to wire racks to cool.

Steps:

• Mix 2 tablespoons sugar with water until dissolved. Add yeast and let sit until foamy, 5 to 10 minutes.
• Meanwhile, mix remaining sugar, flour, and salt in a large mixing bowl. Combine sourdough starter and egg yolk in a separate bowl. Whisk egg white lightly and reserve in the refrigerator.
• Pour yeast and sourdough mixtures over the flour mixture. Mix with a wooden spoon until dough starts to form and all dry ingredients are incorporated. Turn out onto a work surface and knead into a smooth ball.
• Spray the inside of the bowl with cooking spray. Place dough in the bowl and cover with a cloth. Let rise for 1 hour.
• Punch down dough and divide into 12 portions. Roll out into small balls; shape into 3- to 4-inch-long sticks. Divide bread sticks between 2 greased or nonstick pans. Cover with cloths and let rest for 45 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until light brown, 15 to 20 minutes. Remove 1 pan at a time and brush tops with egg white. Continue baking until medium brown, 5 to 10 minutes more.

Steps:

• If using sourdough, refresh your starter with equal weights flour and water. you'll need 182 g of starter.
• If using a poolish sponge, mix 91 g water with 91 g flour and add 1/8 teaspoon of yeast. Allow to double in volume at room temperature 6 to 9 hours.
• Mix sponge with buttermilk and add the dough ingredients.
• Knead by hand for about 8 minutes and rest for 15 minutes covered.
• Stretch dough into a rectangle and tri-fold letter style top to bottom, side to side. Cover and rest 15 minutes.
• Stretch and fold and cover in a straight-sided clear container until doubled in volume about 30 more minutes or a little longer.
• Roll out dough into a rectangle 6" by 12" and slice into 16 strips 8" long.
• Twist and place on parchment paper.
• cover and proof for 30 minutes as oven preheats to 400°F.
• Bake for 7 minutes, rotate pan and bake 5 to 7 minutes longer until 200F internally and lightly browned.

Steps:

• Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.
• Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.
• Preheat the oven to 400 degrees. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.

Steps:

• Mixing and Bulk Fermentation
• Add all of the ingredients in the bowl of a stand mixer and mix on low speed for about 2 minutes with the paddle attachment, and medium speed for another 8 minutes with the dough hook, scraping down the sides of the bowl with a spatula a few times. If you don't have a stand mixer, you can mix by hand for about 15 minutes, letting your arm and the dough rest between short bouts of effort.
• Move the dough to a lightly oiled bowl and cover. Mark this as the beginning of your bulk fermentation.
• After a 30 minute rest, stretch and fold, or coil fold, the dough four times (every 20-40 minutes) over the next 2-3 hours. Wet your hands before handling the dough, and cover the dough afterward.
• Leave the dough to continue bulk fermenting for 3-6 more hours until it has almost doubled and is bubbly. The yeast version of this recipe bulk fermented for a little over 5 hours total, about the same as the sourdough version.
• Final Proof and Topping
• Prep a parchment lined baking pan with about 2 Tbsp of olive oil (parchment is optional if the pan is non-stick). Make sure to go up the sides of the parchment/pan.
• Gently scrape the dough onto the parchment. With oily fingers pull and press the dough outward to the edges of the pan, dimpling it with oily fingertips.
• Cover the pan with plastic wrap or put it inside two clean plastic grocery bags. I use binder clips to keep the bags from touching and sticking to the dough (see gallery).
• Let proof 1-2 hours at room temperature (or overnight in the refrigerator, plus another 2-4 hours to warm up in the morning). The dough should look thicker and have some bubbles when the final proof is over.
• Baking
• Preheat your oven to 450F for 20 minutes with an inverted baking sheet (or 30 minutes with a pizza stone) one shelf up from the bottom shelf.
• Drizzle oil on the top of the dough (thumb over spout of oil bottle or using spoonfuls), dimple it again if you'd like, add toppings and finally sprinkle it with coarse salt.
• Put the focaccia pan in the oven on top of the hot baking sheet. Bake 15 minutes, then rotate the pan and bake an additional 10-15 minutes. (The bake time is the same for 9x13 and 13x18 pans.)
• The internal temperature of the focaccia should be at least 200F.
• Remove the focaccia from the pan and parchment, and let cool on a rack for about 20 minutes before serving. Leftovers can be wrapped in the parchment you baked it in.

Steps:

• Dissolve 1 1/2 teaspoons sugar and yeast in 1/2 cup warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Beat flour, oil, egg, salt, remaining sugar, and remaining warm water into yeast mixture until smooth, adding more flour if needed to form a soft dough. Turn dough onto a floured work surface; knead until smooth and elastic, 6 to 8 minutes.
• Place dough in a greased bowl, turning once to cover completely with oil. Cover bowl with a damp towel and place in a warm area until dough is doubled in size, about 40 minutes.
• Grease a baking sheet.
• Punch dough down and turn onto a floured work surface. Divide dough into 18 pieces and shape each into a 6-inch rope. Arrange dough pieces on the prepared baking sheet about 2 inches apart; cover with a towel or plastic wrap and let rise until doubled in size, about 25 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Remove cover from dough.
• Bake in the preheated oven until golden brown, 10 to 12 minutes.
• Whisk butter and garlic salt together in a bowl; brush over each breadstick. Sprinkle Parmesan cheese over each.

Steps:

• Blend together the dry ingredients in mixing bowl; make a well in the center.
• Pour in sourdough starter and olive oil and mix on low; adding additional water and flour as needed.
• Optional: Add 1/2 cup grated parmesan cheese.
• Knead for approximately 6-8 minutes until dough is smooth and elastic.
• NOTE: For Pizza Bread Sticks: Add pepparoni and grated parmesan cheese once the flour has been incorporated (approximately 3 minutes after kneading started).
• Remove from bowl and form into a ball and place in a bowl that has been sprayed with non-stick cooking spray, turning once to coat the top.
• Loosely cover with plastic wrap and let rise in a warm draft-free place until doubled in bulk, about 1 1/2 - 2 hours (depending on your starter and the temperature of your kitchen).
• Turn dough onto floured work surface and gently pull (do not roll) into a rectangle approximately 16 x 8 x 1/2 inches.
• Using a pizza cutter, cut dough into 10-12 pieces.
• For Pizza Breadsticks; Cut each stick slightly wider, place mozzarella sticks in the center of the dough and fold over to totally encase the cheese with dough. (See Note Below).
• Place sticks 2 inches apart on pizza peel (or back of pizza pan) covered with parchment paper.
• Cover with a damp towel and allow to rise until doubled, about 45 minutes(this will vary depending on your sourdough starter and kitchen temperature).
• Place baking stone in oven and preheat to 375 degrees F.
• Bruh tops of dough with olive oil and sprinkle with preferred topping.
• Bake for 12-15 minutes until bottoms are light brown.
• Serve warm.
• Note: If you plan to freeze or serve later, bake plain,;cool on wire rack and store in plastic ziplock bag. Just before serving, brush tops with butter or olive oil and sprinkle on preferred topping and pop into a hot oven for a couple minutes.