Picos, traditional Spanish breadsticks, You can’t just eat one.
Recipe from Reddit https://www.reddit.com/r/Breadit/comments/kumfah/picos_traditional_spanish_breadsticks_crunchy_and/. by https://www.reddit.com/user/Alzaerin/ Preferment 100g ap flour with 50ml lukewarm water and 1/4 tsp of active dry yeast. Activate the yeast in the water, add to the flour and knead a bit until you can form a ball. Leave overnight in the fridge in an airtight container.
The next day you’ll need 500g ap flour, 200ml lukewarm water, the preferment from the previous day, 50ml of extra virgin olive oil, 2g active dry yeast and 6g of salt
Activate the yeast in the lukewarm water, in a separate bowl combine the flour, salt, preferment and oil and add the bloomed yeast when ready. Knead until dough is smooth and elastic. Place in a well oiled bowl, cover and let it rise for 1h.
Knock down gas and divide in 5g pieces (I got well over 200 last bake) if you want thw traditional shape, 8g for the roscos (make a noodle and close jnto a loop), or 10 to 15g if you want long sticks. To shape the traditional pico, roll the piece of dough as if to make a noodle but putting most of the pressure in the corners.
Place them in a baking sheet, cover with a cloth and let them rise 1h.
Preheat the oven to 350°F and put a container wirh boilomg water on the lower rack of your oven. Bake them 10 minutes, remove the water and bake another 10-15 minutes, turn oven off and crack it open and leave the picos in there a minimum of 20 minutes extra. If you take them out and the are not crunchy, leave them in the cracked open still warm oven for a bit longer.
Once they are fully cold store them in an airtight container. They will stay fresh for at least 3 weeks to a month *if you don’t eat all of them first
From Reddit