Pan Style Breadsticks
Fluffy and crispy pan pizza crust used to make breadsticks. These are the closest you can get to those brick and mortar breadsticks with a handful of simple ingredients.
Equipment
- 1 cast iron skillet
Ingredients
- 200 g bread flour (All Purpose flour works as well)
- 5 g kosher salt table salt will work - 5g of salt is 5g of salt! Measurements such as tsp, tbsp are not equivalent due to varying grain size.
- 2 g instant yeast
- 138 g water (heated to between 100 F-110 F) - Water that is too hot will kill the yeast
- 4 g olive oil
Instructions
- Combine flour, salt, yeast, water and oil in a mixing bowl
- Stir until a dough ball forms
- cover in either a pot (oil bottom of pot) or place plastic wrap over the bowl you used to mix the dough
- Rest the dough for 1-2 hours
- Punch dough down if necessary and fold the bottom of the dough over its self and form a new ball of dough
- Cover the dough and let sit for 5-7 hours
- 1 hour before baking gently stretch the dough out in an oil cast iron pan. It is ok if it doesn't reach the edges of the pan. Use your finger tips to press down and the dough to fit the pan shape. The dough will relax into the shape of the pan as it rises.
- Rest dough for about an hour until it rises to fill the pan
- Preheat oven to 450 F
- Bake 10 min - finish with broiler to achieve golden brown top if necessary (watch the broiler as it will tend to go from golden to burnt pretty quickly!)