SOURDOUGH CRACKERS WITH RYE FLOUR AND BLACK SESAME SEEDS

Sourdough Crackers with Rye Flour and Black Sesame Seeds image

Provided by Melissa Johnson

Categories Recipes

Time 40m

Yield 54 crackers

Number Of Ingredients 18

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300 grams mixed flour sourdough starter (1 1/2 cups)
100 grams whole grain rye flour (3/4 cup)
50 grams high extraction all purpose flour (1/3 cup)
55 grams olive oil (1/4 cup)
3 grams salt (1/2 tsp)
For topping the crackers: Additional 3 grams coarse salt (1/2 tsp) and 9 grams black sesame seeds (1 Tbsp)
Total Ingredients (The sourdough starter pulls from the flour and water below. If you follow the recipe above, half the flour and all of the water are in the 300g sourdough starter.)
300 grams flour
150 grams water
55 grams olive oil
6 grams salt, divided
9 grams sesame seeds
Baker's Percentages
100% flour
50% water
18% oil or butter
2% salt
3% sesame seeds

Steps:

Preheat your oven to 450°F.
Combine the ingredients in a bowl, minus the toppings, and mix together. Knead the dough for a few minutes until it's smooth. If you want the seeds to be well-trapped in the dough, add them during this initial mixing rather than later.
Roll out the dough to be less than 1/4-inch thick. Do this on a sheet of parchment paper or a silicone mat that fits a half-sheet pan. To get a uniform rectangle, trim the edges and place the pieces inside the dough and re-roll.
Brush or spritz with additional oil. Sprinkle on the seeds and additional salt, and roll again a few times to press in the toppings.
Using a pizza cutter or bench knife, cut grooves into the dough, creating a grid with the cracker size of your choice. I made a 9x6 grid for 54 crackers.
Dock the dough with a fork to prevent big bubbles during baking.
Bake for 12-15 minutes, turning the tray once about 8 minutes in. Remove when the dough at the outer edges begins to brown.
Let cool for a few minutes and then separate the crackers on the cut lines.