Author Topic: Adjusting recipe for breadsticks  (Read 732 times)

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Offline zombiemind8

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Adjusting recipe for breadsticks
« on: November 10, 2014, 04:19:41 PM »
Hi guys, took a look at some other posts on breadsticks, but was wondering what are the variables that I can modify to help me get a softer and breadstick.  Looking to emulate something like this:

I'm currently using my NY pizza dough and opening init the same way, but my results have been so far a crispy thin breadstick.

Offline Pete-zza

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Re: Adjusting recipe for breadsticks
« Reply #1 on: November 10, 2014, 07:45:54 PM »

If you haven't already seen it, you might check out this thread:,25603.msg258088.html#msg258088.


Offline Loarina Vega

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Re: Adjusting recipe for breadsticks
« Reply #2 on: November 13, 2015, 11:57:12 PM »
I looked up natural Dough conditioners seems to be that milk and eggs make consistency and fluffier soft.... Proofing it at least 20 minutes to half an hour before baking helps also