A perfect solution for an aperitif, a snack or simply to accompany some cold cuts for dinner. The twisted breadsticks of “Ketty Cucino” are truly delicious, prepared with Arifa Organic Flour and Farro Spelta Flour . This is how the twisted breadsticks are born, from a mixture of different Ruggeri flours!
Ingredients for twisted breadsticks
- 50 g Arifa Flour Organic Ruggeri
- 100 g Ruggeri Spelt Flour
- 250 g excess solid sourdough
- 50 g extra virgin olive oil
- 80 g water
- 1 teaspoon Salt
- 1 teaspoon Malt or Honey
- qb semolina flour
Instructions
- Dissolve the sourdough starter with the water, even using an immersion blender.
- Sift the flours into the mixer, add the dissolved yeast and finally the teaspoon of honey.
- Turn on the mixer at speed 1 until the dough becomes smooth, add the salt, 30 g of oil and bring to the stringing stage.
- Place the dough on a pastry board and work for a few minutes, shape into a ball and leave to rest for 30 minutes in a bell shape.
- After resting, roll out the dough and form a rectangle. Brush with the remaining oil.
- Place in a baking tray with greaseproof paper and cover with cling film, then leave to rest in the oven turned off for three hours.
- After the rising time, cut the dough with a wheel and gently stretch the breadsticks. Twist the breadsticks, breading them in the semolina.
- Spread on a baking tray covered with baking paper and bake in a hot oven. Cook for 10 minutes at 200° and 20 minutes at 180° until golden brown.
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