Instructions: After basic recipe Stage 7 roll your dough to a thin sheet about 10mm high and 300mm long.

Flour the top of the bread liberally and use a large knife or a pizza cutter to slice 10mm strands.

Place these on a baking tray sprinkled liberally with semolina.

Prove for half an hour.

At Stage 9 bake for about 10 minutes at 200C/400F/gas 6 (you want to dry them out so that they stay crispy).

This bread is wicked if friends come round for a drink and you serve some humour guacamole black olive dips salsas relishes and all that sort of thing. This bread is great for using up leftover bits of dough so you dont need to make the full basic recipe quantity unless you want loads of them. But they do keep in an airtight container for a couple of weeks and freeze really well.

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