It’s Sourdough September and you can find out more about the Real Bread’s campaign here. Inspired by their campaign, we thought we would share a recipe from our book Sourdough Mania as our recipe of the week.
SPELT BREADSTICKS
For two or three 44 x 39-cm baking trays:
200 g wholemeal spelt flour
200 g white spelt flour
215 g water
80 g active starter
20 g olive oil
8 g salt
Mix the flours and water until a fairly dense dough. Leave it to stand, covered, for at least 20 minutes, then add the starter, oil and salt. Knead firmly so that all ingredients are well incorporated. During the next 2 hours, the dough can be stretched and folded four times, but this is not necessary.
Leave the dough until doubled in size, then turn out onto a well-floured work surface, fold over, scatter with plenty of flour and cut into strips with the bench knife. Shape these strips into balls, then roll them by hand into thin sticks before being floured. Place on baking paper, cover and leave to rest for 1–2 hours. Bake in an oven with steam preheated to 190°C/375°F/gas 5 for 10 minutes, then without steam for 10–20 minutes. Cooking time depends on the diameter of the sticks.
TIP: You can also use wheat flour. While kneading, you can add rosemary, sesame seeds or other seeds to the dough.
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