Italian bread stick-You Are Foodie

By Faithe
38

Italian bread stick

Italian bread stick is a special kind of bread in the northwest of Italy. The bread is thin, and its main characteristics are its crispy, hard and light taste. It is said that this kind of bread was loved by Napoleon, the first emperor of France;The Italian bread stick is mainly made of French special bread powder and durum wheat powder. I don't have any of these materials. I only use ordinary high gluten flour to make it. In addition, I added a little cocoa powder and added some color on my own initiative. The temperature of my oven is low. I decide the baking time according to the temperature of my oven. The bread stick tastes good after baking. It is still very crisp the next day, It has a special flavor when dipped in chubby salad dressing~~~~

Main Ingredients

High gluten powder 100g

Auxiliary Ingredients

When kneading the dough, do not knead it in place at once, otherwise it is easy to break, and knead it a little;This kind of dough can be kneaded until the film can be pulled out. It can be kneaded for 15-20 minutes at most in the bread machine;The baking temperature should be determined by the temperature of your own oven, and the temperature should be slightly higher if it is crisp;

Step 1 . Prepare all raw materials

Step 2 . Add a proper amount of water and olive oil into the bread maker, pour white sugar on one side, and salt on the other side of the bread maker

Step 3 . Put the flour in, pour dry yeast in the middle of the flour, and stir it to the expansion stage, without stirring for too long

Step 4 . Put the kneaded dough in a warm place and ferment it to twice the original size

Step 5 . Divide into 10 grams of small pills, and relax for 10 minutes

Step 6 . Flatten the exhaust by hand, with the smooth side downward

Step 7 . Fold the dough in half from both sides to the middle

Step 8 . Then pinch it together and stick it tightly

Step 9 . Slowly twist into thin strips

Step 10 . Put the sliver into the baking pan and ferment for 20 minutes at 70% humidity

Step 11 . The fermentation is twice as large as the original one. Preheat the oven at 230 degrees and bake it for 15-20 minutes

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