I sometimes make mistakes. This time I was making one of my Commons breads, and I forgot to add the yeast. I could tell because 24hrs later, still no bubbles. This is a potential save.
1 - This is really good! I need to even out my rolling, and a full recipe of the bread dough makes a lot!!! I made a half recipe but used the same amount of flour as for a full recipe, so there's that. The dough is still very sticky but putting down a lot of flour when rolling seems to work. I lightly brushed with olive oil and sprinkled on salt and it was good stuff!
Yeast-less dough base
120 (maybe 240?) g flour
30 g olive oil or melted butter
2–4 g salt (to taste)
- Mix everything until cohesive. You want a firmer dough than the flatbread — not sticky.
- Allow the dough to rest 20–30 minutes, which helps with rolling.
- Divide into 2–3 pieces and roll each piece very thin, as thin as possible (1–2 mm), almost translucent.
- Prick all over with a fork.
- Optional toppings: flaky salt, sesame seeds, cracked pepper, herbs
- Bake 355°F for 12–18 minutes depending on thickness. Rotate tray halfway to ensure even baking.
- Cool fully - be patient, they crisp up as they cool.
What to expect:
Snappy, lightly sour crackers with a deep, almost cultured flavour.
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