{"id":8904,"date":"2020-05-20T14:59:11","date_gmt":"2020-05-20T19:59:11","guid":{"rendered":"https:\/\/www.oliviaskitchen.net\/?p=8904"},"modified":"2020-05-20T15:04:42","modified_gmt":"2020-05-20T20:04:42","slug":"garlic-cheese-bread-sticks","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=8904","title":{"rendered":"Garlic Cheese Bread Sticks"},"content":{"rendered":"\n

I looked at my fridge the other day and i saw this big ziploc bag that has leftovers levain from last week when i made sourdough bread . I don’t really like wasting food , and especially during this time when it is so hard to find flour anyway . And obviously i had made too much levain , i’d normally use this to make pizza . But we did too much cooking and baking the past couple weeks and pizza into the diet is just not a good idea at the moment . <\/p>\n\n\n\n

But i caved in , i didn’t end up making pizza , but my family loves garlic cheese bread sticks . You know , the type you can get when you order pizza from pizza hut , or domino’s , any pizza chain place . I got the idea from there , all it was just bread topped with garlic and mozzarella cheese , how hard can it be ? <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

So , i made that last night , i just used whatever levain i had left , i didn’t bother to measure it , but it’s probably around 100 to 125 grams , so i warned my family , this bread sticks probably will have a more sour flavor due to the sourdough starter . I just mixed it with a little warm water , i cheated with a little dry yeast , i obviously needed the help of the yeast to speed up the process , nothing wrong with it . And then i added kosher salt , and that’s pretty much it . Salt , water , levain , all purpose flour and little yeast . I am very happy with how this turns out though , when you buy it from pizza chain place , they always end up soaked with grease , from the butter , i don’t know why they find the need to use that much butter . Just from brushing it with butter i only used 2 tbsp of unsalted butter and my parchment paper is basically pretty cleaned by the time it was finished baking .<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

I did not follow any recipe , i did not measure , it was just throwing ingredients here and there unfortunately , and i did not use the mixer either . Used my hand as a guide if it’s too wet then add more flour and work from there . So this recipe is probably not for those of you who never baked before . Maybe next time i will try to measure the ingredients .<\/p>\n\n\n\n

Ingredients : <\/h4>\n\n\n\n
  • Leftovers levain , if you don’t have leftover sourdough levain , it’s fine , this is actually quite optional <\/li>
  • active dry yeast<\/li>
  • kosher salt<\/li>
  • warm water<\/li>
  • all purpose flour <\/li><\/ul>\n\n\n\n

    Directions : <\/h4>\n\n\n\n

    Literally just mix all ingredients together and start mixing it with hands , or mixer , or wooden spoon . If the dough is too wet , then add little more flour while keep kneading it . The dough needs to be kneaded for a good 5-6 minutes , should clean the side of the bowl , i then would take it out and started kneading it on my kitchen counter until it’s smooth . You can always test with window pane test to see if the gluten has developed . Then left it rise for about an hour or so , until doubled in size , take it out , and i just used parchment paper to line my small cookie sheet and started flatten out the dough to match the size of the pan , and then let it rise again for an hour . When it’s ready , i mixed couple tbsp of unsalted butter with salt and garlic powder to brush the dough , and then sprinkled it with mozzarella cheese . Bake at 375 F about 20 to 25 minutes ,rotate if you need to .<\/p>\n\n\n\n

    \"\"
    After first rise , shape and ready to proof <\/figcaption><\/figure>\n\n\n\n
    \"\"
    After an hour proofing , ready to be baked <\/figcaption><\/figure>\n\n\n\n
    \"\"
    Brush with little butter mixed with salt n garlic <\/figcaption><\/figure>\n\n\n\n
    \"\"
    Topped with mozzarella cheese <\/figcaption><\/figure>\n\n\n\n
    \"\"
    Done ! <\/figcaption><\/figure>\n\n\n\n

    <\/p>\n","protected":false},"excerpt":{"rendered":"

    I looked at my fridge the other day and i saw this big ziploc bag that has leftovers levain from last week when i made sourdough bread . I don’t really like wasting food , and especially during this time when it is so hard to find flour anyway . And obviously i had made too much levain , i’d normally use this to make pizza . But we did too much cooking and baking the past couple weeks and pizza into the diet is just not a good idea at the moment . But i caved in , i didn’t end up making pizza , but my family loves garlic cheese bread sticks . You know , the type you can get when you order pizza from pizza hut , or domino’s , any pizza chain place . I got the idea from there , all it was just bread topped with garlic and mozzarella cheese , how hard can it be ? So , i made that last night , i just used whatever levain i had left , i didn’t bother to measure it , but it’s probably around 100 to 125 grams , so i warned my family , this bread sticks probably will have a more sour flavor due to the sourdough starter . I just mixed it with a little warm water , i cheated with a little dry yeast , i obviously needed the help of the yeast to speed up the process , nothing wrong with it . And then i added kosher salt , and that’s pretty much it . Salt , water , levain , all purpose flour and little yeast . I am very happy with how this turns out though , when you buy it from pizza chain place , they always end up soaked with grease , from the butter , i don’t know why they find the need to use that much butter . Just from brushing it with butter i only used 2 tbsp of unsalted butter and my parchment paper is basically pretty cleaned by the time it was finished baking . I did not follow any recipe , i did not measure , it was just throwing ingredients here and there unfortunately , and i did not use the mixer either . Used my hand as a guide if it’s too wet then add more flour and work from there . So this recipe is probably not for those of you who never baked before . Maybe next time i will try to measure the ingredients . Ingredients : Leftovers levain , if you don’t have leftover sourdough levain , it’s fine , this is actually quite optional active dry yeast kosher salt warm water all purpose flour Directions : Literally just mix all ingredients together and start mixing it with hands , or mixer , or wooden spoon . If the dough is too wet , then add little more flour while keep kneading it . The dough needs to be kneaded for a good 5-6 minutes , should clean the side of the bowl , i then would take it out and started kneading it on my kitchen counter until it’s smooth . You can always test with window pane test to see if the gluten has developed . Then left it rise for about an hour or so , until doubled in size , take it out , and i just used parchment paper to line my small cookie sheet and started flatten out the dough to match the size of the pan , and then let it rise again for an hour . When it’s ready , i mixed couple tbsp of unsalted butter with salt and garlic powder to brush the dough , and then sprinkled it with mozzarella cheese . Bake at 375 F about 20 to 25 minutes ,rotate if you need to .<\/p>\n","protected":false},"author":16,"featured_media":8929,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8904","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/8904","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8904"}],"version-history":[{"count":3,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/8904\/revisions"}],"predecessor-version":[{"id":8932,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/8904\/revisions\/8932"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/8929"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8904"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8904"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8904"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}