I guess Peter Reinhart wanted to mix it up a little with this next formula, for instead of bread, I was charged with making flatbread crackers. It seemed like a fun diversion from what I’ve been doing thus far, so I jumped on in. I made these crackers a few weeks ago, so I may not remember many details regarding the process.
I don’t think the ingredients or method required anything out of the ordinary, because I seemed to have just taken a photo of the dough once it was mixed. That, or my camera battery was dead, which has also been happening lately.
After letting the dough rise, I had to roll it out into a big rectangle. I rolled it out on a cutting board to achieve something of a fixed size, and to avoid a mess. I tried to roll it out as thinly and evenly as possible.
I transferred the dough to a sheet pan, which I had lined with my silicon baking mat. Then, I sprinkled on some toppings (sesame seeds, poppy seeds, smoked paprika, and kosher salt) and attempted to slice the dough into cracker shapes. The book recommended using a pizza cutter, which I don’t have, so I just used a paring knife. The knife cut right through in some parts of the dough, but in others just scored it. I didn’t want to apply too much pressure for fear of slicing my baking mat.
They baked for about 20 minutes, and once they cooled off I broke them up into crackers. They came out really well! Other people who have made them said that the formula was a little too labor intensive with not enough payoff. I think I would make them again, though…and would perhaps double the recipe to yield more of the product!
Next: Light wheat bread.