I have had great results with the 2nd method in making bread and choux pastry. However, how would this work with breadsticks? I tried Paul Hollywood's Olive Breadsticks, but while they had a bit of crust, could have done with more (it may be that I used olives in oil, not brine). Shirley Corriher suggests spraying cream puffs with water as well as pouring hat water onto hot rocks, so this would seem to work for crispy breadsticks.

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