Hybrid/Semi-Leaven Soft Italian Bread Sticks

I didn’t get a chance to go to the bakery to pick up some burger buns this weekend, so I decided to make them myself today. And instead of using a recipe I had already tried, I found a recipe for soft Italian bread sticks that sounded interesting, and used that.

After the major fail of trying to get my new pineapple sourdough starter dough to bulk proof (24 hrs and it didn’t rise much at all), I was going to pitch it but then I decided to keep it going for at least a few weeks and then freeze it until next summer when I have time to play. I had about 1/2 a cup or so of discard starter and threw it into the bread stick dough mixture as a flavour enhancer.

Crumb of one of the twists

I usually bulk proof my dough in the microwave with a 2 cup pyrex cup full of very hot water and check the rise after 40-45 minutes. Today, I decided to let it go the full hour and the dough had started to go over the top of the bowl. Luckily, I had a large sheet of plastic wrap tightly covering the bowl or I would have ended up with a mess.

The recipe makes 24 bread sticks but I divided my 2 pounds of dough in half and made a half dozen burger buns with one half and 6 twisted bread sticks and 5 twists with the other half.

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