More DILL! Last week it was dill pickles and dilly beans, this week I sandwiched fresh dill into my fennel crispbreads. I used my pasta machine to get these nice and thin, and I folded in the dill using the same method one would use for creating handkerchief pasta. I used my wild yeast starter for leavening in this recipe, but I’ve also made these before with regular commercial yeast. I have included instructions on how to adapt the recipe to that end. This recipe has been adapted from the Tartine cookbook.
- 42 g Leaven (or 10 g Yeast)
- 142 g All Purpose Flour
- 105 g Bread Flour
- 20 g Whole Wheat Flour
- 7 g Salt
- 142 g Water
- 50 g Fennel Seeds
- several sprigs of fresh Dill
- coarse Sea Salt (to sprinkle on before baking)
- Combine the flours, salt, and fennel seeds.
- Mix together the leaven (yeast) and water.
- Gradually mix in the flour.
- Knead until dough has a nice spring to it.
- Store the dough overnight in the refrigerator.
- Remove the dough from the refrigerator and bring it back to room temperature.
- Pre-heat the oven to 425 F (~ 218 C). Make sure you have two oven racks evenly spaced in your oven to encourage good air circulation.
- Divid the dough into 8 equal pieces.
- Run the first piece (copiously dusted with flour) through the pasta machine at it’s thickest setting. You can also roll these out by hand, just get them as thin as possible.
- Run the dough through a couple more times at a decreasing setting.
- Place the dill on top of the dough, and fold it over.
- Return the pasta machine to the thickest setting, and proceed to thin out the dough through a couple more rolls.
- Place the dough on a piece of parchment about the size of a baking sheet.
- Proceed to roll out the remaining dough in a similar manner, placing 4 crispbreads on each piece of parchment.
- Lightly brush the crispbreads with water and sprinkle with the coarse sea salt.
- Use a lip-free or an upside down baking sheet to slide the crispbreads directly onto the oven racks. The only thing between them and the racks should be the parchment paper.
- Bake them for 10-15 minutes.
- Continue to dehydrate the crispbreads by reducing the heat to 200 F (~93 C) and leaving the oven door ajar for another 10-15 minutes.