No-knead bread sticks | Dried sourdough

No-knead bread sticks are delicious loaves of bread with a crispy crust on the outside, and a moist, honeycomb crumb on the inside. They do not require kneading the dough: just mix all the ingredients and then let it rise for a fairly long time. To prepare this bread, "KettyCucinoOgggi?" used Pasta Madre Essiccata con Lievito Ruggeri as yeast with a reduced dosage (only 3 grams per 450 g of flour), given the long leavening time .

Ingredients

450 g strong flour w340
3 g of Ruggeri Dried Sourdough with Yeast
350 ml cold water
8 g salt
4 g sugar
qb semolina flour
qb extra virgin olive oil
qb coarse salt

Making No-Knead Bread Sticks

Place the flour, the Ruggeri Dried Pasta Madre, the sugar and the salt in a bowl, then mix.
Gradually pour in the water and mix with a wooden spoon in a very slow motion, just long enough for the flour to absorb the water. The dough will be very rough and sticky.
Cover with cling film and leave in the oven turned off for 12/18 hours, until the surface is full of bubbles.
Once the resting time is over, sprinkle some semolina on a work surface and pour the dough, then make folds. Take the four corners of the dough as if they were the corners of a handkerchief and bring them towards the center, thus closing the dough.
Place the dough - with the "seam" facing down - on a floured cloth with semolina. Brush the surface very delicately with oil and then sprinkle with coarse salt. Finally, sprinkle with semolina.
Close the cloth and let it rest for about 2 hours or until it doubles in volume.
Once the time has passed, turn the oven on to 250° and in the meantime divide the dough into 4 parts.
Cover the baking tray with parchment paper, then take each piece, gently stretch it and form a loaf the length of the pan (the stick). Then brush it again with extra virgin olive oil and sprinkle it with a little coarse salt.
Let it cook for 20 minutes like this and another 5 minutes with the oven door kept slightly open with a spoon (this helps make the crust crispier by letting the steam escape).

Final advice

If you want bread for dinner the next day , just knead the dough in the evening at 10pm, pick it up the next day at 4pm, shape the loaf and bake at 6pm.

If you want it for lunch the next day , make the dough at 2pm, take it out again at 8am and shape the loaf, then put it in the oven at 10am.