Satisfying Breadsticks
Well first off, welcome to the new kitchen! We’re here! But there’s something more important.
Why You’ll Love This
Breadsticks are one of those things that you eat a lot of because they’re not really satisfying. So I think we should make something that actually satisfies.
I don’t really eat breadsticks. They’re not really a thing of mine, never will be. But I’d be more than happy to flex on them.
Why is there hype around this? Just a plain breadstick, fake garlic butter. I mean, what, what? Uh, and I’m starting to regret my decision.
Ingredients
- 2 teaspoons or 6 grams of instant yeast
- 1 cup or 240 grams of lukewarm water that’s sitting around 95 degrees Fahrenheit
- 3 cups or 450 grams of bread flour
- 2 tablespoons or 30 grams of granulated sugar
- 2 teaspoons or 8 grams of fine sea salt
- 3 tablespoons or 30 grams of good extra virgin olive oil
Instructions
- So first things first, make sure you have your coffee from hours ago that you continue to sip on for some reason in frame.
- Then combine two teaspoons or six grams of instant yeast into one cup or 240 grams of lukewarm water that’s sitting around 95 degrees Fahrenheit, and then let it sit for about eight minutes.
- In a medium-sized bowl, mix together three cups or 450 grams of bread flour, two tablespoons or 30 grams of granulated sugar, and two teaspoons or eight grams of fine sea salt.
- Give that some whiskey business because you keep forcing me to say it for some reason.
- Now get a stand mixer set up with a pedal attachment.
- Anyway, add in half your flour mixture.
- Turn your stand mixer on medium-low.
- Then while mixing, add in your yeasty water mixture.
- Along with three tablespoons or 30 grams of good extra virgin olive oil.
- Then just continue to mix that over medium-low speed until thoroughly combined.
- Switch to a dough hook attachment.
- Then add the rest of your flour mixture and continue to mix and knead until smooth and elastic, about two to three more minutes.
- Once your little man is nice and smooth, lightly grease a medium-sized bowl with olive oil.
- Shape your dough into a, shape your, shape your dough into a nice, smooth ball.
- Plop your ball into your bowl.
- Cover with lightly greased plastic wrap or a damp towel.
- And please don’t forget to give it a smiley face, all right?
- And let it rise at room temperature for about an hour or until doubled.
- And once your little man is now a big plump boy, lightly flour a work surface.
- Then fold it down and dump your dough out.
- Then divide your dough into 12 even pieces, or for the intellectuals out there, 55 to 60 grams per piece.
- Then just let those pieces rest for about five minutes, covered with a damp towel or your plastic wrap.
- Now, once those have rested, you’re then going to take each individual piece.
- And you’ll notice that I sort of punched them out into little rectangles.
- You’re just going to take your piece and roll it on your board while slowly bringing your hands outward.
Cooking Tips
For the sourdough, homies, you could do 70 grams of a Stiflovan in replacement.
By the way, if you don’t have a stand mixer, you can do it without one. Just, you know, use your hands. People get so petty about this. They’re like, oh, I can’t use a stand mixer. Then don’t use one.
And please don’t forget to give it a smiley face, all right? It helps. It helps. Trust me. He’s very cute.
I’m just kidding. You can still be an intellectual and not use a scale. It just makes me angry.
And you’ll notice that I sort of punched them out into little rectangles. That helps a lot in this process.