Added by Grand_Ma | Tue 04 Jan 2011 @ 22:50
Surprisingly i remember the dosis of these crackers\\\' recipe and I take advantage of it to post the recipe and related pic because I have just tasted one or two and they are my best ones till now
100 gr sourdough
70 gr 00 flour
a pinch of salt
2 tbsp evo oil
crushed dry rosemary leaves
60 gr water
Knead the dough and simply let it rise with a damp teatowel, till you do not remember they are there, let\\\'s say from half morning, after a late breakfast till after supper.
It ws very cold in my kitchen tonight and I decided I would bake them, I stretched he dough with my fingertips first and then with the rolling pin, till it reached the shape of my oven tray. Divided them with a ruota dentata/cogwheel and pricked with a little fork so that they do not make bubbles, or do not rise toomuch, then I brushed the surface with a veil of good evo oil.
10 mins in fan assisted oven (forno ventilato) at 220į.