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Jeffrey Hamelman

Crackers and Flat Breads

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Preparation info
  • Dough Yield: U.S. and Home:

    1 lb

    • Difficulty

      Easy

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

By Jeffrey Hamelman

Published 2004

  • About

Method

  1. Mixing: Mix all the ingredients together and knead either by hand or machine to moderate gluten development.
  2. Bulk Fermentation: 30 minutes to 1 hour.

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