These are made with an Italian sourdough starter known as a biga, which has to be prepared one day ahead. Note that before baking the breadsticks, you can give them amusing shapes by forming one end of each dough rope into a squiggle, a loop, or whatever strikes your fancy.
Recipe information
Yield
Makes 21
Ingredients
Preparation
Step 1
Mix 1/2 cup warm water, 1/2 cup flour and 1 teaspoon yeast in large bowl to blend well. Cover and let starter stand at room temperature overnight.
Step 2
Heat oil in heavy small saucepan over medium-low heat. Add sage and sauté until crisp, about 7 minutes. Cool.
Step 3
Combine remaining 1 tablespoon water and 1/2 teaspoon yeast in small bowl; stir to blend. Let stand 10 minutes to dissolve yeast. Transfer to processor.
Step 4
Add remaining 2 cups flour, hazelnuts, milk and salt to yeast mixture in processor. Using on/off turns, process until small moist clumps form. Add sage-oil mixture and starter. Process just until large moist clumps form. Transfer dough to clean work surface. Gather dough into ball. Knead until dough is smooth and elastic, about 4 minutes. Form dough into ball.
Step 5
Lightly oil another large bowl. Add dough; turn to coat. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour. Punch down dough. Cover. Let dough rest 15 minutes.
Step 6
Preheat oven to 400°F. Lightly oil 3 large baking sheets. Turn dough out onto floured work surface and knead briefly until smooth. Divide dough into thirds.
Step 7
Divide first third of dough into 7 equal pieces. Roll 1 dough piece between palms and work surface into 13-inch-long rope. Transfer rope to baking sheet. Repeat with remaining 6 dough pieces, spacing ropes evenly apart. If desired, shape 1 end of each rope decoratively. Let rise 10 minutes. Bake breadsticks until golden and very crisp, about 20 minutes. Transfer to racks and cool.
Step 8
Meanwhile, shape second third of dough into 7 breadsticks and let rise 10 minutes. Bake as above. Repeat with final third of dough. (Can be made ahead. Wrap tightly and store at room temperature 1 day or freeze up to 2 weeks.)
