The Daring Bakers #22 Crisp crackers and flatbreads... Breadsticks for me!

Sarah from All Our Fingers in the Pie was our February 2013 Daring Bakers’ host and she challenges us to use our creativity in making our own Crisp Flatbreads and Crackers!

I know it's bean ages since I took part in The Daring Bakers...but life and all that comes with it took centre stage I'm afraid... This challenge was interesting and seeing as bread is baked at my home roughly 3 times a week, this challenge wasn't something that had to be planned for or needed any extra ingredients which we would have to buy - although bread sticks was something that was made for the first time at my house. And what a result! :)

Bread sticks are very versatile and easy to make, easier than a loaf of bread (also quicker). This recipe was taken from a brilliant book "Bread" by Daniel Stevens, River Cottage Handbook No.3.

How to make it...
- 250 g strong white flour
- 250 g plain white flour
- 5 g dry yeast
- 10 g fine salt
- 325 ml warm water
- drizzle of olive oil

Mix the flours, yeast, salt and water in a bowl to form a sticky dough. Add the oil, mix it in, then turn the dough out on to a clean work surface. Knead until smooth and silky.
Shape the dough into a round, coat with a little oil and place in a clean bowl. Leave to rise, covered with a plastic bag, until doubled in size.
Turn the dough out on to work surface, and using plenty of flour, roll out to max 1 cm thick. Cut into strips, about 1 cm wide. Brush your stick with oil and sprinkle lightly with your chosen flavourings. Oil your baking trays and lay the bread strips out on them. Leave to prove for about half an hour, then bake at 200 C for about 20 minutes (if you have a fan assisted oven bake at 180 C for about only 15 minutes) until golden and dried out through to the middle. Cool on a wire rack.