Recipe by Stefano Cavada
Ingredients for about 50 35cm breadsticks (half white and half black)
White Breadsticks
- 140ml lukewarm water
- 25g extra virgin olive oil
- 150g type 1 flour
- 100g spelt flour
- ½ teaspoon dry brewer’s yeast
- ½ tablespoon of brown sugar
- 1 teaspoon fine salt
- black sesame seeds (to taste)
Black Breadsticks
- 140ml lukewarm water
- 25g extra virgin olive oil
- 150g type 1 flour
- 100g spelt flour
- ½ teaspoon dry brewer’s yeast
- ½ tablespoon of brown sugar
- 1 teaspoon fine salt
- 4g charcoal powder (about two teaspoons)
- white sesame seeds (to taste)
Preparation:
Prepare the two doughs separately. For the white one, put the flour, baking powder, sugar and salt in a bowl. After making a small pit in the center, add the water, oil and knead. The dough should be soft and quite moist; when it is ready give it a rectangular shape and place it on a lightly greased sheet of baking paper. Proceed in the same way for the black dough, but add charcoal powder to the flour before mixing it with the other ingredients. Place this dough on the baking paper as well. Cover the doughs with a cloth and let rise for 50 minutes. Preheat the oven to 200°C (static oven) or 180°C (fan oven). Spread the sesame seeds on a pastry board, cut a strip of dough, pull it with your fingers until you get a breadstick, roll it in the seeds, stretch it some more and place it on a baking sheet covered with baking paper. Repeat the process until all the dough is used up. If the dough is too dry and the seeds do not stick, brush the surface with a little water, let it rest a couple of minutes and continue. Bake for 18-20 minutes, depending on the thickness of the breadsticks. If using 2 pans at the same time, remember to reverse the height of the pans halfway through baking.
COOKING IN STATE OVEN 200°C 20 minutes
COOKING IN VENTILATED OVEN 180°C 20 minutes inverting pans halfway through cooking time
Video-recipe link: https://www.youtube.com/watch?v=nqnF1foUj2c
