Rather than simple bread sticks we cooked up some of these rattlers. A close up of the picture will reveal that its skin has scales. These were achieved by allowing the bread a final rise in open air after forming the snake. As the outer surface dries a crust will develop fairly quickly. This then splits and seperates into scales as the dough further expands. Just a simple french bread dough from the bag of KA flour, but cool fun for a rainy day indoors with the kids!