Knead all ingredients in the stand mixer bowl until you have obtained a homogeneous and elastic dough with a nice glutinous mesh. The final temperature of the dough should be about 24-25°C (75°F-77°F).
Pour the dough on the table, form a loaf, and grease it very well before fermenting it in the fridge for 12 hours, covered with a plastic wrap.
Once fermented, cut the dough into strips 1cm wide and place them on a baking pan covered with semolina.
Turn each string over the semolina and stretch it by hand according to the desired length. Place the breadsticks in a baking pan.
Cover with a baker's couche or a plastic wrap and let them proof for 1hour at room temperature.
Bake at 200°C (392°F) for about 15-20min., creating steam with a small pot of water in the bottom of the oven.