Breadsticks and baguette

🥖 Classic French Baguette Recipe

Ingredients (makes 2 baguettes):

• 500g (4 cups) bread flour

• 350ml (1½ cups) water, lukewarm

• 2 tsp salt

• 2 tsp sugar

• 2 tsp active dry yeast (or 1½ tsp instant yeast)

Instructions:

1. Activate yeast (if using active dry): Mix yeast, sugar, and ¼ cup warm water. Let sit for 5–10 minutes until frothy.

2. Make dough: Combine flour and salt. Add activated yeast (or instant yeast) and remaining water. Mix until a sticky dough forms.

3. Knead: Knead on a floured surface for 8–10 minutes until smooth and elastic.

4. First rise: Place in a lightly oiled bowl, cover, and let rise for 1–2 hours or until doubled.

5. Shape: Punch down dough. Divide into 2. Roll each into a long baguette shape (about 14″ long). Place on a floured towel or baguette tray.

6. Second rise: Cover and let rise for 45–60 minutes.

7. Preheat oven: To 230°C (450°F). Place a tray of water at the bottom of the oven for steam.

8. Score: Make 3–4 diagonal slashes on each baguette with a sharp knife or razor.

9. Bake: 20–25 minutes until golden brown and crisp.

🥖 Crispy Italian Breadsticks (Grissini)

Ingredients (makes ~24 breadsticks):

• 250g (2 cups) bread flour

• 150ml (⅔ cup) warm water

• 1 tsp salt

• 1 tsp sugar

• 1 tsp active dry yeast (or ¾ tsp instant yeast)

• 2 tbsp olive oil

• Optional toppings: sesame seeds, poppy seeds, coarse salt, rosemary

Instructions:

1. Activate yeast (if using active dry): Mix yeast and sugar with warm water. Let it bloom for 5–10 minutes.

2. Mix dough: Combine flour and salt in a bowl. Add yeast mixture and olive oil. Mix until a soft dough forms.

3. Knead: Knead for 5–7 minutes until smooth.

4. Rise: Cover and let rise for 1 hour until doubled.

5. Preheat oven: 200°C (400°F).

6. Shape breadsticks: Roll dough into a rectangle (about ½ inch thick). Cut into thin strips (~½ inch wide). Roll each strip slightly to round it out.

7. Top (optional): Brush with olive oil and sprinkle toppings.

8. Bake: 15–20 minutes until golden and crisp. Let cool completely on a rack.

✅ Tips for Both Recipes

• Use bread flour for best texture (higher gluten = chewier bread).

• For a crisp crust, always bake with steam (pan of water or spray water in oven during baking).

• Let bread cool fully before slicing for best texture.