By Lorraine Pascale
Long sticks of semi or fully crisp bread; they can vary from pencil-thin grissini to baguettes or stirato measuring 10cm/4in in diameter. Typical ingredients include wheat flour, water, salt, either oil or fat and yeast or a chemical raising agent.
Olive breadsticks
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Thin breadsticks, up to 2.5cm/1in in diameter, are usually sold fully crisp and so don’t go stale in the same way as soft bread does. Like crackers, they can lose their crisp texture in storage, but can be re-crisped in a hot oven for a few minutes.
Store breadsticks in an airtight container.
Breadsticks are easily made with a simple bread dough: roll or cut the dough into strips and bake in a moderately hot oven at 200C/390F/gas 6 for 20-25 minutes, or until golden-brown. Very crisp breadsticks require a second stage in a cool oven at around 120C/250F/gas ¼ to become completely dry. Larger breadsticks, like baguettes or stirato, should be used as fresh bread.
Article by Dan Lepard
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