Photos

bread sticks and fifteen-bean soup!

© 2011 by KV5R — Rev. Feb. 2, 2011.

Beans soaking in pot
Start them thare beans a-soakin’.

Cutting the dough
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.

Dough strips in cookie sheet
I put the strips on a cookie sheet to rise…

Dough strips in 6-slot parchment couch
…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.

Oven thermometer showing 99 degrees
Let it rise in a slightly warm oven.

Bread sticks done
Baked 40 minutes, then turned them over and baked 10 minutes more.

Broken bread showing crust and crumb
Steamed crust is very firm but not too crispy; crumb is coarse and soft. Perfect for dipping!

Soup in pot
The soup took about another three hours after the bread was done.

Soup and bread sticks in large serving bowl
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!

Notes

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.

Old glass jar with wire bail-snap lid
Guess what I’m gonna use that old beauty for?!

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