Making bread at home is fashionable and many people make it with their own hands.
Bread sticks with Provencal herbs are a different and fun way to eat bread as a snack or appetizer. Plus, they are very easy and relatively quick to make.
The crispy crust and tender crumb combine perfectly with the mild flavor of Provençal herbs.
On this occasion the flour used is bread-making wheat, a white flour with a strength of about 190W. This means that the protein content is 11% and the gluten content is not very high.
Bread flour is ideal for making bread since the dough will be more elastic and with less nerve and once the bread is baked, the crust will be crispy and the crumb will be soft and tasty.
When choosing a flour to make bread, we must take into account the type of bread we are going to make.
If we want to make an enriched bread (brioche type, milk bread, etc.), that is, one that contains a high percentage of fat, we must use a flour with a higher strength since if we use bread-making flour, the dough would be very weakened and the Gluten content would not be sufficient to form an optimal crumb structure.
A good option to give a different touch to our bread sticks or breads is to flavor them with aromatic herbs such as Provencal herbs, a mixture of: rosemary, thyme, basil, savory and fennel.
If we also season the sticks with Maldon salt, success will be assured.
You no longer have an excuse to make a homemade and healthy appetizer.
STEP BY STEP RECIPE
Ingredients (30 units ):
-125 g water
-11 g
dry baker's yeast
-300 g
bread flour (250g + 50 g)
-20 g olive oil
-4 g salt
-8 g sugar
-1 egg
-1 teaspoon of
Provencal herbs
Besides:
-Water
-Provencal herbs
-Sal Maldon
Elaboration:
-Heat the water (the temperature should be about 36º-37º) and add the dry yeast. Mix well.
-In a large container, mix 250 g of flour, oil, salt, sugar, Provencal herbs and egg. The mixture will be sticky.
-Let the dough rest for 30 minutes.
-Heat the oven to 190º.
-Add the remaining 50 g of flour to the dough and knead on a lightly floured surface.
-The dough should be elastic and slightly sticky.
-Divide the dough into 30 balls weighing about 17 g.
-With each ball form a churro about 25 cm long.
-Place the bread sticks on two or three baking trays lined with baking paper and leave them covered for 15 minutes. If we only have 1 baking tray, we will place the sticks in batches.
-Paint the sticks with water and decorate them with Provencal herbs and Maldon salt.
-Bake the sticks at 175º for about 15-20 minutes.
Take advantage!
