bread sticks and fifteen-bean soup!
© 2011 by KV5R — Rev. Feb. 2, 2011.
Start them thare beans a-soakin’.
Cut the dough into 6 strips. Press straight down on the knife; don’t use a dragging cut.
Roll them just enough to take the corners off.
I put the strips on a cookie sheet to rise…
…then decided I’d better make a couch. I put marks on the parchment every 4 inches,
folded and creased it, then just stacked the dough strips onto it in the cookie sheet.
Let it rise in a slightly warm oven.
Baked 40 minutes, then turned them over and baked 10 minutes more.
Steamed crust is very firm but not too crispy; crumb is coarse and soft. Perfect for dipping!
The soup took about another three hours after the bread was done.
Ready to eat! That’s a high-energy, high-fiber, no fat, no cholesterol, delicious
vegetarian meal, with no animal products. Both tasty and healthy!
So there it is! My first homemade bread sticks. What did I learn?
- Steam-cooking bread is a good way to get a firm crust without it getting too crispy.
- You don’t need fancy-schmancy expensive baguette molds or a French flaxen canvas baker’s couch to make homemade baguettes or bread sticks. Just fold up some parchment and let’er rip.
- Once you understand how bread mixing, fermenting, and baking works, it’s easy to try anything you like!
Lookie what I found out in my old shed! I had forgotten that I inherited that years ago. That’s a vintage ARC France 1.5L.
Guess what I’m gonna use that old beauty for?!