Naturally Leavened Italian Bread Sticks

 

This is one of my favorite ways to use my natural leavening. It is adapted from a recipe I learned from the Natural Leavening Class I attended. These bread sticks are perfect to serve with soup or salad.

Naturally Leavened Dr. Dough Master Recipe
1/3 cup (80 g) natural leaven
1 1/3 cups (313 g) water
1 1/2 t (8 g) salt
4 cups (475 g) whole grain flour

Instructions for Naturally Leavened Italian Bread Sticks
3 T extra virgin olive oil
1 1/2 t minced garlic or 1/2 t garlic powder
1/2 t onion powder
2 T fresh chopped herbs or 2 t Italian seasoning
4 T Parmesan cheese

Step 1: Make your leavening the night before. In the morning, check to make sure your leaven is bubbly, light and at peak performance. This is crucial when you are making bread. Mix all ingredients together until well combined. You can mix it by hand or in a stand mixer. You can knead the dough for a bit if you like, but it is not necessary. Let the dough rest, covered with a wet towel and bowl, at room temperature, for 4-10 hours.

Step 2: Roll out dough slightly larger than a 12" x 18" baking sheet. Pour EVOO in pan and then place dough in pan, then flip once so the other side is oiled. Press dough into edges of pan. Sprinkle with seasonings and cheese. Cut with pizza cutter into 16 bread sticks, 2 long and 8 wide. Cover and let rise until fluffy and nearly double in size.

Step 3: Preheat oven to 425 degrees. Bake for 10-12 minutes until lightly browned. Serve warm.