Breadsticks and crackers

Kneading time: 4'-8´

Dough temperature: 24 ºC

First bulk fermentation: ---

Second dough fermentation (dough divided): 8'

 Shaping and third fermenting: 1h 

Baking time: 12´

Oven temperature: 220 ºC

ELABORATION

• Knead all the ingredients together for 8 minutes. Then, knead for 4 minutes extra in a stand mixer.
• Divide the dough into portions of 50 g and roll.
• Let them rest covered. Shape them into breadsticks and place them on a baking tray.
• Roll out cracker shapes and add raw sesame seeds on top. Cut them with an expandable cutter and place on a baking tray.
• Let them ferment.
• Bake with steam.