Jeffrey Hamelman

Rosemary Crackers with Olive Oil

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Preparation info
  • Dough Yield:

    5

    sheets at .875 lb
    • Difficulty

      Easy

Appears in
top 1000Bread: A Baker's Book of Techniques and Recipes
Bread

By Jeffrey Hamelman

Published 2004

  • About

King Arthur Flour Published a highly acclaimed whole grains cookbook in 2006. I was asked to develop a whole grain cracker recipe, and came up with this one. Like all good crackers, these go well with lots of different foods.

Method

  1. Mixing: Add all the ingredients to the mixing bowl. In a planetary mixer, mix for 3 minutes on first speed and 3 to 4 minutes on second speed, to moderate gluten development. Desired dough temperature: 75 to 78°F.
  2. Dividing and Shaping: Divide the dough right after mixing into appropriate sized pieces (the weights at the top of the formula fit full