recipe : Bread sticks 
  • France
  • Spain
  • Belgique
  • Chine

Bread sticks



  • 50 g of flour, unbleached or white (type 55 at least)
  • 1 teaspoon of powdered yeast
  • 1 teaspoon of sugar
  • 15 cl of water
  • 2.5 teaspoon of table salt
  • a little oil for the tray
  • Preparation

    Pour the flour into a large bowl, add the remaining ingredients and mix by hand until a soft mixture is obtained that doesn't stick to the sides of the bowl.

    On a lightly floured worktop, knead the dough for about 2 minutes, adding a little flour if it still sticks. Then place in the large bowl, cover with a damp cloth or clingfilm and leave to rise at room temperature until the dough has doubled in size (about 1 hour).

    Preheat the oven to 190°C (th. 5-6).

    Remove the dough from the bowl, knead again for 2 minutes adding a little flour if necessary, then divide into 20 balls. Roll each ball using your palms to shape into long strips (that you can cut into several lengths if desired). Place them on an oiled tray and leave to rest for 20 minutes somewhere warm.

    Bake in the oven for 15 to 20 minutes. Leave on a rack to cool.

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