Knead all of the ingredients together at low speed for 5 minutes and then at high speed for 7 minutes until the dough is even (dough temperature: 26-28°C). Rest the dough for a few minutes, then form a baton, knock back and oil the surface. Rest the baton for at least 45 minutes. Shape the breadsticks, place on a baking tray and leave to rise for around 45-60 minutes. Bake with initial steam. Bake in a static oven at 220°C for 15 minutes.