BBA #17
These ‘crackers’ were really tasty! The dough was just as Peter Reinhart described; silk smooth and hard, yet relatively elastic. I was worried when i first started kneading because the dough took a while to homogenize. Eventually it did come together and pass the windowpane test.
After it FINALLY doubled (after profing for about 2 hours), I rolled it out to esentially cover the sheet pan (the book said to make a 12″ x 15″ rectangle), yet the dough was still too thick. Next time , i will cut the dough in half before rolling it out and roll it until about 1/8″ thick. I topped the crackers with four different spices: black sesame seeds, garlic-ginger medditeranian spice blend, paprika, and kosher salt., and sliced the sheet into diamond shapes before baking. They baked for about 25-26 minutes and tasted GREAT with red pepper hummus.
