Bastoncini
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Version
(Corn Sticks)
Ingredients
| 1 1/2 | Tsp. | Active
dry yeast or 6/10 small cake yeast - (10 g) |
| 3/4 | Cup +2 Tbl. | Water - (210 ml) |
| 1 3/4 | Cups + 2 Tbl. | Flour - Unbleached all purpose - (250 g.) |
| 1 1/3 | cups + 1 Tbl. | Corn meal, finely ground - (250 g.) [ See Note] |
| 3 | Tbl. + 1 Tsp. | Olive oil - (50 g.) |
| 2 | Tsp. | Salt |
| Note: The amount of water to flour is dependent upon the fineness, freshness water, and absorption rate of the corn meal granules. |
Procedure
Dissolve the yeast in 1/4 cup water and allow it to stand for approximately 5-10 minutes. Add the additional water (3/4 cup plus 2 tablespoons) to the dissolved yeast mixture. Combine the unbleached all-purpose flour (1 3/4 cups plus 2 tablespoons), and corn meal (1 1/3 cups plus 1 tablespoon) with the previous mixture. Add the olive oil (3 tablespoons and 1 teaspoon), and salt (2 teaspoons), and continue to mix until the dough begins to hold together. Knead the dough until it is smooth and elastic.
Place the dough in a lightly oiled bowl. Allow the dough to rise until it is doubled (approximately 45 minutes).
Turn the risen dough onto a flour dusted work surface. Dust a piece of canvas (untreated, 100% cotton), or a proofing board (lumber core plywood) with flour. Divide the dough into approximately 25 portions. Flatten a portion of dough, fold the edge of the dough farthest from you over and even with the edge of the dough closest to you. Roll the dough back and forth with the palms of both hands until the dough is 6 inches long and 1 inch thick, and the ends are tapered. Place the dough on the canvas or proofing board, seam side down. Repeat with each portion of dough. Cover the dough with a cotton towel. Allow it to rise until nearly double (approximately 40 minutes).As the dough is rising, place a baking stone in the oven and set the temperature to 450 F. Allow the oven to heat for 30 minutes.
Transfer the dough to a sheet of parchment paper. Slide a baker’s peel beneath the parchment paper. Slide the parchment paper from the peel onto the baking stone. Allow the dough to bake until it is a golden color (approximately 15 minutes).
Remove the bread from the oven and allow it to cool on a rack.
Last updated on : 06/03/01 05:09:28 PM
