Amy Crispy Stick Bread

Dampfl: requires about 8 hours, yields 840 g (more than twice the required mass!). You can, of course, prepare just as less.

Bread: needs again a going one night.

Stir the water and yeast, then add the flour and whisk everything together into a smooth dough. Stand at room temperature for 6-8 hours until the volume has tripled and the dough just begins to collapse repeatedly (also, you can likewise rise the dough for at least 14 hours in the refrigerator).

For the final dough stir warm water and yeast and stand briefly.

The dampfl with the water and yeast mixture in the baking bowl of the food processor form. Pour in the flour and knead the whole thing together for about 3 minutes on speed 1 (Kenwood). Cover the dough and leave to rest for 15 minutes.

Add the salt and knead on speed 2-3 until the very soft dough comes away from the bowl and forms a thin membrane.

De dough into a lightly oiled baking dish shape and cover to rise for 1 hour at room temperature. Then place the dough in the refrigerator for one night (at least 8 hours).

Remove the baking bowl from the refrigerator and let it stand at room temperature for about 1-2 hours.

Spread out a baking tray with a crockery rug, flour it heartily.

Put the dough on a floured surface and divide it into three pieces. Shape the pieces into sticks and place them on the floured baking tray with the seam facing upwards.

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