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Ingredientes
- 1 1/2 c. (6.75 ounces) unbleached bread flour
- 1/2 tsp salt
- 1/2 tsp instant yeast
- 1 Tbsp. honey
- 1 Tbsp. vegetable oil
- 1/3 x to 1/2 c. water, at room temperature Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds or possibly kosher salt for topping
Direcciones
- In a mixing bowl, stir together flour, salt, yeast, honey, oil and just sufficient water to bring everything together into a ball. You may not need the full 1/2 c. water.
- Sprinkle some flour on counter and transfer dough to counter. Knead for about 10 min, or possibly till the ingredients are proportionately distributed. The dough should pass the windowpane test (meaning a small piece of dough can be stretched into a paper-thin, translucent/soft membrane) and register 77-81 degrees. The dough should be firmer than French bread dough, but not quite as hard as bagel dough, satiny to the touch, not tacky, and supple sufficient to stretch when pulled. Lightly oil a bowl and transfer dough to bowl, rolling it around to coat with oil. Cover bowl with plastic wrap.
- Ferment dough at room temperature 90 min, or possibly till dough doubles in size.
- (You can also instead retard dough overnight in refrigerator immediately after kneading.)
- Mist counter lightly with oil spray and transfer dough to counter. Press dough into a square with your hand and dust dough lightly with flour. Roll it out with a rolling pin into a paper-thin sheet about 15 inches by 12 inches. You may have to stop from time to time so which the gluten can relax. At these times, lift dough from the counter and wave it a little, then lay it back down. Cover it with a towel or possibly plastic wrap while it relaxes. When it is the desired thinness, let dough relax for 5 min. Line a sheet pan with baking parchment.
- Carefully lift dough and lay it on parchment. If it overlaps edge of pan, snip off excess with scissors.
- Preheat oven to 350 degrees, with oven rack on middle shelf. Mist top of dough with water and sprinkle a covering of seeds and spices on dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or possibly pretzel salt). Be careful with spices; a little goes a long way. If you want precut crackers, use a pizza cutter and cut diamonds or possibly rectangles in the dough. You don't need to separate pcs, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first.
- Bake 15 to 20 min, till crackers begin to brown proportionately across top. When the crackers are baked, remove pan from the oven and let cold in pan about 10 min. You can then snap them apart or possibly snap off shards and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 230g | |
| Calories 881 | |
| Calories from Fat 148 | 17% |
| Total Fat 16.87g | 21% |
| Saturated Fat 1.48g | 6% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 1168mg | 49% |
| Potassium 243mg | 7% |
| Total Carbs 156.86g | 42% |
| Dietary Fiber 5.1g | 17% |
| Sugars 17.84g | 12% |
| Protein 23.75g | 38% |
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