Crackers and Flat Breads

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Preparation info

  • Difficulty

    Easy

  • Dough Yield: U.S. and Home:

    1 lb

Appears in

Bread

By Jeffrey Hamelman

Published 2004

  • About
U.S. Metric Home Bakerโ€™s %
Whole-Wheat Flour 2.6 oz .07 kg 2.6 oz (โ… cup) 50%
Pastry Flour 2.6 oz .07 kg 2.6 oz (โ… cup) 50%
Liquid Levain* 12 oz .32 kg 12 oz (1โ…“ cups*) 230.8 %
Salt** .2 oz .005 kg .2 oz (1 tsp) 3.8 %
Cumin, Toasted .1 oz .002 kg .1 oz (.1 oz) 1%

* 9 oz of liquid levain by weight will be approximately 8 oz by volume (1 cup) if the liquid levain is thoroughly stirred down before measuring.

** The salt percentage appears to be elevated, but it is not, as it is based on the sum of the two flours plus the flour in the liquid levain.

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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