Bread Sticks Chilling like Doughy Wieners |
This was the first time I really felt like I wasn't fucking up super hard. I mixed it all up with my hands and then transfered the dough to the counter. Now I'm not a very efficient or skilled dough kneader, but I think I'm starting to get it down pretty well. The book said to knead it for like 8-10 mins. It took me like 15. It's all good though cause I like kneading the dough. It zones me out and I mean it's fun to squish and smash and pull things.
So after it passed the windowpane test (look it up yourselves if you wanna know that bad) I oiled up a bowl and put it in there to rest and ferment. I left it a little longer than I probably should have. oops. The dough was about 2 1/2 - 3 times larger instead of just doubled. I figured it didn't matter cause I was just making breadsticks out of it, and because I just didn't give a shit.
I rolled out the dough and formed them into strips. I added sea salt and some garlic powder to most of them. One batch a put cinnamon sugar and pumpkin pie spice (just a little). I figured it's still kinda fallish so might as well. Baked them at 450 for about 10 minutes. I like soft breadsticks so I left them soft and slightly golden brown.
Basket-o-sticks and some wine for game night! |
They Love Breadsticks in their Mouths. Sluts. |