Crusty bread without crumbs recipe
Last Updated on
Total: 50 min Diners: 4
Flour, water, salt, a little yeast and a simple kneading is all you need to make in a moment these crunchy bread crackers without crumb with which you will show off in any snack. They are delicious on their own, but if you put them as an accompaniment to some classics such as hummus, pates, meat or fish tartares, or even a good Russian salad, you can learn the recipe by heart, because more than one person will ask for it.
Ingredients
Flour, 275 g Water, 150 ml Salt, 6 g Fresh yeast, 8 g
Step 1
Dissolve the yeast in 50 ml of warm water. In a large bowl put the flour and salt in the form of a volcano.
In the center we pour the water with the yeast. With the help of a wooden spoon, we begin to mix it all and, when the water has been absorbed, we pour the remaining 100 ml. Continue mixing with the spoon until we see that a dough is formed that begins to detach from the walls of the bowl.
Turn the dough on the clean countertop and knead with your hands for a few minutes until you have a smooth dough texture that does not stick to your hands or the countertop.
We can save work if we use to knead a stick mixer with kneading hooks, or a Kitchen Aid type mixer or a Thermomix type robot.
Step 2
When the dough is ready, make a ball, leave it in the bowl covered with a cloth and let it rest for half an hour, or a little longer if it is winter and our kitchen is not heated.
Step 3
Turn the oven on at 190ºC to heat it up while we shape our crusty bread without crumbs.
Divide the dough into portions of about 30 grams and stretch them with the help of a rolling pin to get a circle of about 14 cm in diameter that is as thin as possible. In this way we will have cakes that can be served whole or in pieces. Another option is to make them smaller, which can be useful if we are going to use them as part of a skewer or canapé.
Step 4
We line a baking tray with greaseproof paper, sprinkle with flour, place our dough discs and sprinkle with flour again, which will give them a very attractive rustic finish.
Bake for five minutes at 190ºC until we see that they are puffed and lightly browned. At that moment we take them out of the oven, turn them over and bake for another five minutes on the other side to finish baking.
Remove them from the oven, place them on a rack to cool and store them in a tin until ready to eat.
Notes
If they are protected from humidity they can stay crispy for many days, although it is more than likely that you will not reach that limit because they will be finished much sooner.
If you prefer your crusty bread to be cracker type, i.e. like a flat cookie that does not swell during baking, all you have to do is prick the dough in several places before putting it in the oven.
Before putting it in the oven you can also add some topping to the dough apart from the flour. You can use some spices, a few grains of Maldon salt, seeds,…
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