Cracker all'Arrabiata
(Hot and Spicy Cracker)
INGREDIENTS
| USA | Metric | Bakers Percentage | |
|---|---|---|---|
| Bread flour | 3 Lbs. 2 Oz. | 1418 gr. | 100% |
| Water - Note 1 | 1 Lb. 8 Oz. | 710 gr. | 48% |
| Active dry yeast | 1/4 Oz. | 8 gr. | 0.5% |
| Salt | 1 Oz. | 28 gr. | 0.5% |
| Spice Mixture - Note 2 | 4Oz. | 114 gr. | 8% |
| Cheese: Parmesan or Asiago - shredded | 3 Oz. | 85 gr. | 6% |
TOTAL |
5 Lbs. | 2363 gr. | 100 |
| Note 1:
1 1/2-2 lbs. (710-946 ml) water is recommended. Note 2: The spice mixture is made up of red chile flakes, paprika, black pepper,onion flakes, and granulated garlic |
PROCEDURE
Dissolve the active dry yeast (1/4 oz.), in 4 oz. warm water, and let rest for 5 minutes. Combine the dissolved yeast with the remaining ingredients (except the Parmesan or Asiago cheese), in the bowl of the mixer. Mix until a stiff, pliable dough forms.
Place the dough on the work bench, and allow it to rest for 5-10 minutes. Preheat the oven to 380 F.
Divide the dough into 3 portions. Roll each portion very thin. Lift each portion in one piece on to a 23.5 by 15.5 inch baking sheet. Mark the top of each rolled sheet with a rolling docker or, if not available, prick with the tines of a fork, to prevent rising. Allow each sheet to rest for 5 minutes.
If irregularly sized and shaped crackers are desired, proceed to the topping and baking instructions. If regularly sized and shaped crackers are desired, score the top of each sheet, by marking the shape (squares, rectangles, triangles, or circles, etc.). Allow each sheet to rest for 5 minutes.
Top each sheet with shredded Parmesan or Asiago cheese. Place the baking sheets in the oven and bake for 10 minutes. Remove the baking sheets from the oven and allow to cool.
Turn each sheet of dough over, return the baking sheets to the oven, and bake them for an additional 5-6 minutes. (If the sheets of dough were not scored, they will break into irregularly sized and shaped pieces.)
Remove the baking sheets from the oven and allow the crackers to cool.
Note: For an attractive presentation in bread basket, prior to the initial baking period, the sheets can be scored into sail shapes, and topped with half the shredded Parmesan or Asiago cheese. After each sheet of dough is turned over, it is topped with the remaining shredded Parmesan or Asiago cheese, and returned to the oven for the final baking period.
