Sourdough Crackers
If you’ve made Richard Bertinet’s sourdough ferment, then you’ll find you have a little left over and you’re probably thinking, ‘what do I do with this?!'
- Recommended Oven
- Dome, Arc XL, Arc, Roccbox, Tread
- Prep Time
- 10 minutes + dough prep
- Cook Time
- 10 minutes
Ingredients
- Serves
- 4-8 people
Equipment Needed
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Instructions
Prevent your screen from going dark as you follow along.
Step 1
Place the ferment in a bowl and mix in enough flour to make a dough stiff enough to roll into a log. Cut into 8 pieces.
Step 2
Coat the pieces generously in flour and roll into thin circles with a rolling pin. Sprinkle the circles with a little sea salt and gently roll the salt into the crackers with the rolling pin. Use a 2-3cm cutter to remove the centre of the crackers.
Step 3
Your wood-fired oven needs to be at around 210°C with a little flame presence before you can carefully transfer the crackers to a floured peel and slide onto the deck of the oven.
Step 4
Bake the crackers for around 2 minutes or until just starting to colour on the edges.
