Crackers with excess sourdough, enriched with oregano and Maldon salt. If you too have fallen into the vortex of sourdough, This is a tasty and quick to use the surplus refreshments. Quick because you do not have to wait for it to grow the redundancy, nor that leavens the dough. I used what I had at home, namely semolina flour, oregano and Maldon salt. I have prepared a lot of, by dwelling in the idea that both are thin, but gone are immediately: begin to devour them in front of the television and finish them is a snap, they are very crisp! Of course you can spice it as you like, the only trick is to roll out the dough very thin, but his wafer-thin. You can prepare these crackers also without yeast, using 250 grams of semolina flour and 125 millilitres of water, same amount of water and oil and the same procedure.
- 150 grams of redundancy of sourdough, refreshed or less equals
- 5 grams of salt
- 100 grams of bran of hard wheat
- just enough water to obtain a consistent and workable dough with rolling pin
- 40 grams of extra virgin olive oil
- dried oregano as required (or Rosemary or Marjoram or thyme, whatever you prefer)
- Maldon salt as required
Preheat oven to 200 degrees static. Put the yeast, the grits, salt and oil on the work surface and begin kneading by joining gradually much lukewarm water as necessary to obtain a dough consisting, not sticky and homogeneous. You'll have to knead the dough by hand for 10 minutes.
At this point spread on the countertop a sheet of parchment paper and roll out as thin as possible the dough with a rolling pin. I stretched out to 2 mm thin thickness, because I love crackers very thin and crispy. Prick entire surface with a fork and sprinkle with oregano and Maldon salt, then cut the dough into strips with a ravioli cutter with a knife.
Bake for 10 minutes or until golden brown. Remove from oven and remove crackers while they are still warm, then cool on a wire rack. If you can.