Embarking on sourdough baking can seem like a pretty daunting task. From the making of the starter to knowing when it’s ready to use. Stretching, folding and proving! Well, here’s s a very straight forward recipe for sourdough breadsticks if you’re a beginner. Simply combine the ingredients, work the dough and prove for several hours. Add extra flavour with herbs, seeds, chilli or cheese. They’re great on their own, however I love serving them wrapped in prosciutto as an aperitif. They’re crunchy and doughy at the same time and totally addictive.
Organic flour is my preferred choice for all my baked goods. Sea salt is a must, you could also try Icelandic black lava salt as a flavour option.
Simple Sourdough Breadsticks
- 400 g strong white bread flour
- 220 g water 38C
- 1½ Tbls olive oil
- 7 g sea salt
- 150 g active starter
- Chilli flakes
- Fennel seeds
- Sesame seeds
- Poppy seeds
- Egg wash or olive oil
- Maize flour for dusting
- chopped black olives
- Combine the flour and salt in a bowl, then add the oil. In another bowl mix the water and starter. Add to the flour and mix.
- Knead for 5 minutes, then cover and leave for a minimum of 3 hours at room temperature (18-23C).
- Tip the dough out onto a surface dusted with maize and white flour. Take a rolling pin or simply pat out to approximately 1cm in thickens. Brush with egg wash or olive oil. Sprinkle with chosen flavourings and press into the dough.
- Cut the dough into strips with a pizza cutter or sharp knife. Stretch a little and double over and twist. Place them on a baking tray and cover with a tea towel.
- Let the dough strips ferment for 1 hour. Preheat your oven to 230ºCfan.
- Bake for 18-20 minutes or until golden brown and crispy. Let them cool on wire rack. Best eaten on the day of baking.
It’s worth noting that these breadsticks are at their best on the day of baking however you can pop them back into a preheated oven 150Cfan for 20 minutes, then turn it off, leaving them in there to cool. Resulting in very crunchy breadstick that will keep for a week or 2. Store in an airtight container.
- Always weigh the water in sourdough baking, it’s far more accurate the relying on a jug.
- A pizza roller makes easy work of dividing the dough.
- This recipe works very well as pizza base too. After working the dough, prove at room temperature for 1 1/2 hours then put it in the fridge for at least 18 hours and up to 48. On the day of baking, divide into 3 or 4, depending on how big you like your pizzas. Roll into bun shapes, being careful not to knock out too much air in the dough. Flour the work surface and cover with a tea towel. Prove for approximately 2-3 hours, depending on your room temperature. Shape the dough with your hands and place on baking paper. Add your favourite toppings and bake on the highest temperature your oven will go.