Bread Sticks/Twists.

[vivandorron]

Has anyone any suggestions?.

Every Sunday I make a large loaf of Ciabatta bread. Albeit from a packet mix to which I add Sunflower, Poppy, Sesame seeds etc. ( Singly or a mixture of them all.)

I have thought that, if I took a portion of the dough and rolled it flat; cut it into strips; twisted the strips; cooked for about 8/10 mins; could be the answer, because rolling into thin sticks would be more difficult.

.......Ron. ( A real Loafer, Viv might say.)

[Postdog]

Is there a question here?

[vivandorron]

Fair point Postdog.

I should have made it clear that I don't know how to make breadsticks or twists and would welcome any advice.

For instance:- Should the dough be allowed to rise before or after shaping; or perhaps not at all?.........Ron

[heathfield]

I don't know if ciabatta dough would make good twists or sticks, but I have my doubts. I suspect they'd end up either too chewy, or rock hard. Give it a try, I guess.

[vivandorron]

Hi heathfield.....You could well be correct. However, as it will cost very little dough to give it a go, I'll take your advice and post the outcome....Must use one's loaf on such matters!!.

Incidentally, I do have a copy of Elizabeth David's book on Bread and Yeast Cookery, but there isn't any reference to Breadsticks. Hence the reason for my hoping that someone might have a suitable recipe, because Viv and I can enjoy the sesaeed variety with soft cream cheese and a glass or two of red wine........Best wishes , Ron.

[vivandorron]

My typing is terrible....I meant to type....SESAME SEED>

[yeastman]

Hi, You are talking about Grissini, which are Italian bread sticks. these are dried out rather than baked, so that they are virtually crust throughout.
The recipe that I have says that the dough is stiffer than usual and should be made with olive oil instead of fat. I would therefore thinks that a ciabatta dough would be perfect. I don't know what recipe you use, but if it is anything like a genuine ciabatta dough, you should be ok. Leave a message here if you want a Grissini recipe. Make your dough and leave it to relax long enough so that you can pin it out into a rectangle. Brush with olive oil cover with clingfilm and leave to rest for a further 10 minutes. and Preheat your oven to 200c/400f/Gas mark 6. Sprinkle sesame seeds all over a piece of silicone or greaseproof paper. Cut the dough into strips. Gently stretch each strip until it is about 10" long by about 1/2 " wide. Roll each Grissini in the sesame seeds and placed on oiled baking sheets spaced evenly apart. leave to rise in a warm place for about 10 minutes. Bake for 15 to 20 minutes, if they look to be colouring up too quickly, turn the oven down (or even off). Place on a wire to cool.

[vivandorron]

Thanks yeastman........I have had relative success. Made some this morning and Viv said she thought they were alright but it would be less effort to buy them. I still think it would be worthwhile me having another shot at it.

They were not really round; a bit flat and, whilst were crispy on the outside, they were a bit chewy on the inside. Well heathfield did warn me.

I don't think I cooked them enough; so I am ready to have another shot at making them........Best wishes, Ron.