Sourdough Crisp Bread
60 pieces
30m work, 1.5h total
£
0.005 / piece
Ingredients
Method
A few sprigs of rosemary
160g
discarded starter (100% hyrdation)
100g
wholewheat rye flour
1 tbsp olive oil
0.5 tsp table salt
0.5 tsp coarse salt
Finely chop the rosemary and add into a bowl with the starter, flour and table salt. Mix into a smooth dough
Wrap the dough in cling film and refrigerate for at least 30 mins (a few hours is fine too)
Preheat the oven to
180°C
Cut the dough in half and lightly dust a flat surface. Roll each piece down to 2mm thickness, dusting with more flour if you need it
Carefully transfer each piece onto a baking sheet. Cut into 4cm squares (use a rolling pizza cutter if you have one), brush lightly with olive oil and sprinkle coarse salt over the top
Bake for 25 minutes, rotating the sheets half way if needed