Wild Yeast Water Seeded Crackers
It takes 8-12 hours for preferment to double in volume, so plan ahead! The crackers can be rolled very thin or a little thicker, to your preference. NOTE: I've recently reduced the oven temperature 25F to 375F conventional or 350F convection for 15-18 minutes. The crackers can brown very quickly depending how thin they are rolled. It's safer to use lower temp for longer time than to accidentally burn them!
Equipment
- 2 half sheet pans (18x13-inches) or baking sheets
- 2-4 sheets parchment paper
- 1 non-stick baking mat, optional
- 1 Danish whisk, optional
Ingredients
- 200 grams Preferment, made 8-12 hours ahead see note below or follow recipe in https://www.rosemarymark.com/yeast-water-artisan-bread-2/
- 60 grams olive oil
- 100 grams flour of choice - whole wheat, AP, rye, corn flour or combination
- 100 grams combination of raw sesame seeds, pumpkin seeds, sunflower seeds, flax seeds
- 4-6 grams about 1-1/2 tsp. Kosher salt or 3/4 tsp table salt
- about 2 tsp. choice of seasoning like Aleppo pepper or za'atar or experiment with ground cumin, coriander or dried herbs
- flaky salt or Kosher salt for topping, optional
Instructions
- Prepare preferment ahead or use refrigerated preferment up to 3 days old.
- Preheat oven to 375F conventional or 350F convection.
- In a large bowl, stir together preferment, olive oil, flour, seeds, salt, and seasonings if desired. A Danish whisk works well for this dough, or use hands to lightly knead. It's a little easier to mix if the preferment is at room temperature.
- Divide dough in half. Place one dough on silicone baking mat (or parchment) on work surface. Place one sheet of parchment on top and roll to about 14x11-inches for thin crackers, or a little smaller for thicker crackers.
- Invert onto baking sheet with parchment side down, so dough can be scored without damaging the baking mat. Remove baking mat (or top parchment).
- With pizza cutter or sharp knife, score the crackers to desired size. I usually cut in four sections lengthwise and 8 sections crosswise, or 6 sections each direction. Sprinkle top lightly with flakey salt if desired. Repeat rolling and cutting with second piece of dough.
- Bake on two racks evening spaced in oven, switching racks and turning pans about half-way through until deep golden brown, about 18 minutes. Check at about 15 minutes as some thinner crackers may need to be removed before all are done. Ovens vary so watch carefully! Convection is a little faster.
- Cool crackers on a wire rack. Store in air-tight tin or other container about 5 days for best freshness.
Notes
To make 200g preferment:
Stir together 100g Wild Yeast Water (shake first) and 100g choice of flour. I usually use 50g whole wheat or rye, and 50 all-purpose. A 1-pint jar works well. Cover with plastic or a lid and let stand at ideally 75F for 8-12 hours until doubled. Use immediately or refrigerate up to 72 hours.
See How To Make Wild Yeast Water here: https://www.rosemarymark.com/how-to-make-wild-yeast-water/
Stir together 100g Wild Yeast Water (shake first) and 100g choice of flour. I usually use 50g whole wheat or rye, and 50 all-purpose. A 1-pint jar works well. Cover with plastic or a lid and let stand at ideally 75F for 8-12 hours until doubled. Use immediately or refrigerate up to 72 hours.
See How To Make Wild Yeast Water here: https://www.rosemarymark.com/how-to-make-wild-yeast-water/