by A.J. Coltrane
|Instant Yeast||¼ tsp|
1. Mix all ingredients at low speed for 10 minutes.
2. Let rise overnight. (This was intended for an overnight rise on the kitchen counter. It rose too quickly for that, so after 6 hours it got a light workout and went into the refrigerator to hang out until after work the next day.)
3. Roll out the dough into a loose square about 1/4″ thick.
4. Cut long thin strips with a pizza cutter or dough scraper. Twist the strips and place on a Silpat lined sheet tray.
5. Bake 1 hour at 300F, turning halfway through.
6. I sprinkled these with parmesan after they came out of the oven. It wasn’t sticking well, so I put the sheet tray back into the oven for 3-5 minutes, which sort of helped.
7. Cool on a wire rack.
This recipe is an aggregate of a few online recipes, combined with the overnight rise idea for better flavor. (This one was one of the big jumping off points, pictured below.)
The result wasn’t as brown as the picture, but the taste and texture were good. I’d guess the fact that I baked two sheet trays at the same time contributed to the light color. Also, they could have been 20% crunchier to be closer to what I’d visualized — both issues possibly sharing the same root cause.
All in all though, a good start, a tasty result, and a very easy recipe.