Recipe by Stefano Cavada
Prepare the two doughs separately. For the white dough, place the flour, yeast, sugar and salt in a bowl. Make a well in the centre, then add the water and oil and knead. The dough should be soft and quite moist. When it is ready, shape it into a rectangle and put it on a piece of a sheet of lightly greased, greaseproof paper. Repeat the process for the black dough, adding the powdered vegetable charcoal, however, to the flour before mixing it with the other ingredients. Place this dough on the greaseproof paper as well. Cover the dough with a cloth and leave it to rise for fifty minutes. Pre-hear the oven to 200°C (static oven) or 180°C (ventilated oven). Spread the sesame seeds out on a pastry board, cut a strip of dough, stretch it with your fingers to make a bread stick. Roll it in the sesame seeds, stretch it again and place it on a tray lined with greaseproof paper. Repeat the process until all dough has been used. If the dough is too dry and the seeds do not stick to it, brush the surface with some water, leave it to rest for a couple of minutes and then continue. Bake in the oven for 15-20 minutes depending on the thickness of the bread sticks. If you use two trays at the same time, remember to swap them over half way through the cooking time.
BAKING IN STATIC OVEN 200°C 20 minutes
BAKING IN STATIC OVEN 180°C 20 minutes swapping the trays over halfway through cooking time.
Link video-ricetta: https://www.youtube.com/watch?v=nqnF1foUj2c
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