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PHILLY : STAKE

Here is Elizabeth's cracker recipe (Originally from some dude name
Peter Reinhart, do with it what you will):

1-1/2 c unbleached bread flour
1/2 tsp salt
1/2 tsp instant yeast (make sure it's instant!)
1 Tbs honey
1 Tbs veg oil
1/3 to 1/2 c water at room temp.
poppy, sesame or cumin seeds, course sea salt, smoked paprika, herbs...whatever!

(***I use my KitchenAid for Steps 1 & 2)
1. In mixing bowl, stir together the flour, salt, yeast, honey, oil
and just enough water to bring everything together in a ball. You may
not need the full 1/2 water, but be prepared to use it all if needed.

2. Sprinkle some flour on the counter and transfer the dough to the
counter. Knead for about 10 minutes or until the ingredients are
evenly distributed. The dough should pass the windowpane test and
register 77 to 81 degrees (**not that important, but the next
description is...). The dough should be firmer than French bread
dough but not quite as firm as bagel dough (so, medium-firm dough),
satiny to the touch, not tacky and supple enough to stretch when
pulled. Lightly oil and bowl and transfer the dough to the bowl,
rolling it around to coat it with oil. Cover the bowl with plastic
wrap.

3. Ferment at room temperature for 90 minutes, or until the dough
doubles in size. (You cam also retard the dough overnight in the
refrigerator immediately after kneading.)

4. Mist the counter lightly with spray oil and transfer the dough to
the counter. Press the dough into a square with your hand and dust
the top of the dough lightly with flour. Roll it out with a rolling
pin into a paper-thin sheet about 15 x 12 in. (**I cut the dough in
half and roll each into separate sheets - I also have limited counter
space - but if using the medium sheet pans that's the way to go.) You
may have to stop from time to time so that the gluten can relax. At
these times, lift the dough from the counter and wave it a little, and
then lay it back down. Cover it with a towel or plastic wrap while it
relaxes. When it is the desired thinness, let the dough relax for 5
minutes. Line a sheet with baking parchment. Carefully lift the
sheet of dough and lay it on the parchment. If it overlaps the edge
of the pan, snip off the excess with scissors. (**Or they can be cut
with a pizza cutter on the counter and transferred in pieces to the
parchment.)

5. Preheat the over to 350 degrees with the oven rack on the middle
shelf. Mist the top of the dough with water and sprinkle the chosen
toppings...don't overdo it. (**If cutting in the whole sheet into
pieces on the parchment, now's the time to do it.)

6. Bake for 15 to 20 minutes or until the crackers begin to brown
evenly across the top (the time will depend on how thinly and evenly
the dough is rolled.)

7. When the crackers are baked, remove the pan from the oven and let
them cool in the pan for about 10 minutes.