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OK so this is basically like pretzels, except in flat cracker form. You can add spices or caraway seeds or poo poo to it, or sugar and cinnamon for a sweet version. The trick is to roll it REALLY thin. It's gonna rise more than you think in the oven, so it's gotta be thin as gently caress, almost translucent. You'll probably have to let the dough rest a bit and re-roll it a couple times. 1½ cups (6.75 ounces) unbleached bread flour ½ teaspoon (.13 ounce) salt ½ teaspoon (.055 ounce) instant yeast 1 tablespoon (.75 ounce) honey 1 tablespoon (.5 ounce) vegetable oil ⅓ to ½ cup (3 to 4 ounces) water, at room temperature Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for topping 1. In a mixing bowl, stir together the flour, salt, yeast, honey, oil, and just enough water to bring everything together into a ball. You may not need the full ½ cup water, but be prepared to use it all if needed. 2. Sprinkle some flour on the counter and transfer the dough to the counter. Knead for about 10 minutes, or until the ingredients are evenly distributed. The dough should pass the windowpane test and register 77° to 81°F. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call a medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap. 3. Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also instead retard the dough overnight in the refrigerator immediately after kneading.) 4. Mist the counter lightly with spray oil and transfer the dough to the counter. Press the dough into a square with your hand and dust the top of the 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 that the gluten can relax. At these times, lift the dough from the counter and wave it a little, and then lay it back down. Cover it with a towel or plastic wrap while it relaxes. When it is the desired thinness, let the dough relax for 5 minutes. Line a sheet pan with baking parchment. Carefully lift the sheet of dough and lay it on the parchment. If it overlaps the edge of the pan, snip off the excess with scissors. 5. Preheat the oven to 350°F with the oven rack on the middle shelf. Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.). Be careful with spices; a little goes a long way. If you want precut crackers, use a pizza cutter (rolling blade), and cut diamonds or rectangles in the dough. You do not need to separate the pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first. 5. Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough). 6. When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. You can then snap them apart or snap off shards and serve. |
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Apr 30, 2017 08:32
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| # ? May 3, 2024 19:21 |
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It's for when you're BAKED
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Apr 30, 2017 08:33
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wash it down with crang. |
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Apr 30, 2017 08:35
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Apr 30, 2017 08:38
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posting smiling posted:wash it down with crang. i'm gonna need a crang recipe |
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Apr 30, 2017 23:03
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Lizard Wizard posted:i'm gonna need a crang recipe the crang recipe is in the crang thread ron color posted:crang: |
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Apr 30, 2017 23:06
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 when the crang just right |
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May 1, 2017 00:33
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That purple leather combo rocks though.
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May 2, 2017 11:57
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one can of salmon two cups of milk one stick of butter salt and pepper for taste directions: combine ingredients in sauce pan, heat until boil while stirring often, remove from range and serve. salt and pepper to taste paul_soccer12 posted:everyone in the idf must die |
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May 2, 2017 21:22
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mister magpie posted:one can of salmon You forgot the oyster crackers.
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May 2, 2017 21:58
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Robot Made of Meat posted:You forgot the oyster crackers. oops mods please add oyster crackers to recipe paul_soccer12 posted:everyone in the idf must die |
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May 3, 2017 00:52
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I'm almost positive there's more than 2 cups of milk but ok |
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May 3, 2017 01:09
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how do we solve the problem of eating an unneccessarily high amt of carbs while trying to be stoner while trying to be a fitness person |
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May 4, 2017 07:17
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mister magpie posted:oops mods please add oyster crackers to recipe the spirit of this recipe continues to resonate. i'm humbled at each mention |
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May 4, 2017 07:20
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lmbo calrissian posted:the spirit of this recipe continues to resonate. i'm humbled at each mention
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May 4, 2017 07:25
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| # ? May 3, 2024 19:21 |
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1 loaf WonderBread or Sara Lee eat the loaf eat it with your hands slice by slice consume it all |
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May 4, 2017 11:45
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