The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Grana Padano Sesame Seed Sourdough Crackers

Benito's picture
Benito

Grana Padano Sesame Seed Sourdough Crackers

I didn’t make anything with my sourdough discard last weekend and my container of discard was almost overflowing after baking the tomato sourdough bread today.  I decided I’d try a variation on the crackers with another flavour that I hadn’t tried yet.  

Grana Padano Sesame Seed Sourdough Crackers

 

The final dough for these crackers should be soft but not sticky.  The sourdough discard is 100% hydration.

 

Ingredients 

150 g sourdough discard

75 g bread flour

20 g sesame seeds

10 g poppy seeds

30 g butter 

15 g olive oil

35 g Parmesan fresh fine grated 

Pinch of cracked black pepper

Pinch of sea salt

 

200 g sourdough discard

100 g bread flour

27 g sesame seeds

13 g black sesame seeds

40 g olive oil

47 g Grana Padano fresh fine grated

Pinch of cracked black pepper

Pinch of sea salt

 

Throw all ingredients into a bowl and combine until forms a ball.

Let rest for at least 30 minutes and divide into balls.  Roll between two sheets of parchment paper.

Spritz with water and then sprinkle sea salt.

 

Bake at 350ºF for 12-15 mins until nice, golden and crisp.

 

If you try these I hope you like them.

DanAyo's picture
DanAyo

Benny, I like your idea of adding seeds. I’ll have to do that next time. Lately I’ve been baking these crackers once every week. They are hard to resist!

Danny

Benito's picture
Benito

The Grana Padano adds a huge hit of flavour to these crackers.  These are my new favourites Danny.

Barbarat's picture
Barbarat

hi i am making crackers since a while with my discard, mixing in also rye sd discard and some caraway seeds. VERY good! Question: can discard bee too old? If yes, how would I notice? Made a batch a couple of days ago wchich just did not perform as usual. Theywere kind of tough, did not get really crisp. Iused the same formula, same baking time. Wondering about the discard.

Barbara

Benito's picture
Benito

Hi Barbara 

 

so so far I haven’t had an issue with old discard. Even time I feed I add the new discard to the old and mix it up. It all gets used mixed in. I’m not sure if it can ever be too old. When I was researching cracker recipes one recipe I read said laser discard was better. 

My discard is like a non-vintage champagne, it is a blend of older and newer vintages. 😄

DanAyo's picture
DanAyo

I am under the impression that the starter is used mainly, maybe only, for flavor. I don’t notice any noticeable increase of the dough. I know there is some, but I don’t think dough rise is a big issue with these crackers.

IMO, as long as the starter doesn’t have a bad odor it is good for crackers.

When thinking about pasta; it is water and flour without a trace of yeast.

What do others think?

Dan

Barbarat's picture
Barbarat

thanks guys. Good to know it isn’t the starter. Something else must have gone wrong.............just checked the pasta roller: #4 as always. In spite of this, the Crackers have  disappeared in no time...........:)

lets see what happens with the next batch. Thanks again

Barbara

DanAyo's picture
DanAyo

Barbara, you mention #4 on your pasta roller. Do you think the dough may have been too thick? I roll mine very thin, the second to last setting. Benny also hand rolls his very thin.

Dan

Benito's picture
Benito

I once left the clingfilm wrapped cracker dough in the fridge for 24 hours to see what would happen.  The dough had expanded a bit as the clingfilm was under a bit of pressure and the dough was bigger.  It wasn’t dramatic but there was a difference.  However, the crackers didn’t seem to turn out differently with the longer time in the fridge.

I would agree Danny, I think the sourdough discard is there for flavour and not for any rising capability.