Pasta Maker Sourdough Seed Crackers
- 75 g water
- 10 g yeast
- 100 g sourdough
- 125 g flour
- 125 g fine semolina flour
- 20 g (3 tbs) sesame seeds
- 15 g (2 tbs) poppy seeds
- 7 g (1 1/2 tbs) fine sea salt
- 30 g olive oil
Method
Dissolve the yeast in the water. Add the flours, seeds and salt to the mixing bowl. Add the olive oil and mix in stand mixer till smooth.
Let rise for an hour.
Divide the dough into 8 pieces of (roughly) equal size, and cover with a kitchen towel.
Preheat the oven to 200°C and prepare two baking sheets lined with parchment paper or silicon baking mats - this is so you can bake two batches of crackers at a time, but if you only have one baking sheet, that's fine, too. If you have a rectangular or square bread stone, place it in the oven as it preheats; you'll need only one baking sheet in addition to the stone then.
Take one piece of dough (keep the others covered to prevent them from drying out) and flatten it into an oval disk between the palms of your hands. Set a pasta roller on the widest setting, and slip the disk of dough in the roller to thin it out. Fold the strip of dough in half so the two short sides meet, and slip the dough into the roller again, fold in first. Repeat 3 or 4 times until the dough feels supple; you are essentially kneading the dough in the process. If it gets sticky at any point, dust it with a little flour.
Switch the pasta roller to the next (= narrower) setting and slip the dough in (just once this time) to thin it out. Repeat with the subsequent settings until you get a thin, long rectangularish sheet of dough. (On my pasta roller, it's setting 5, out of 9 total.) Place it on one of the prepared baking sheets, or a flour-dusted peel if you're using a bread stone.
Repeat with more pieces of dough until there is no room left on your baking sheets. Using a dough cutter, a pastry wheel or just a knife, score the sheets of dough into square or triangular pieces so they'll be easier to break off.
Insert the baking sheets into the oven (or, if you're using a pizza stone, slide the dough in using the pizza peel) and bake for 7 to 10 minutes, or until golden to golden brown. It's nice to bake each batch of crackers to a slightly different shade of golden because that will result in slightly different flavors.
Transfer to a cooling rack, and repeat with the remaining pieces of dough.
