Sourdough Sesame Cracker Bread
I often make these cracker breads to use-up any left-over day I have towards the end of the week. Any of my simple dough recipes will make light and crispy cracker bread. I tend to use the ‘Simple White or Spelt’ and the ‘2 & 5 Day Sourdough’ from the May and March chapters of ‘Sourdough Suppers’. You will get the best results if the dough has spent at least 3 days in the fridge slowly proving in a lightly oiled plastic bag.
If your dough is fully rested, it should stretch out thinly with little effort. If the dough resists stretching, leave it to rest for 10-15 minutes then continue stretching again. Don’t be concerned if the dough tears in places this makes for extra crispiness! The cracker should be too crisp to cut and is best just broken up to serve.
I love these sesame cracker breads served with Carrot & Olive Hummus (see early October 2016 blog)
300-400g Mature Dough
20-30g Sesame Seeds
Extra Virgin Olive Oil
Large Baking Tray
Preheat Oven: 225-250C
Very lightly oil a large sheet of baking parchment and roll the dough out on it, as thinly as possible without tearing it (the odd small hole is OK!). Sprinkle the surface evenly with sesame seeds. Using the palm of your hand press the sesame seeds into the dough. Drizzle the dough generously with olive oil and a sprinkling of black pepper. Lift the baking paper, and dough, onto the baking tray.
The dough can be cooked immediately, or refrigerated for several hours.
Bake in hottest oven (250C) until golden and crisp, this will take about 8-12 minutes. Immediately after baking, lift the baking parchment of the tray and place onto a cooling rack where it will crisp up as it cools.