The last of December’s Short and Tweet Challenges. The clue to success is in its name: Extra-Thin. Not sort-of-thin or is-this-thin-enough. If you’re doubting your concept of ‘thin’, then you’ve not rolled it out thin enough. Keep rolling. Ro-lling, ro-lling, ro-lling out of the crispbread. I’m so tired so humming Christmas carols in my head. A bit of Creedence Clearwater is a nice diversion. Erm … where was I? Oh yes. It should be about as thin as a sheet of photocopy paper.
It should not be like this: this is too thick.
Day #1: How Not To Do It
My first go at this recipe was heart-warming. The crispbreads were a flippin’ disaster; too thick, too hard, too much like MDF. My husband smiled, spread Stilton across the knobbly, bubbled surface, and chomped on the crispbread like a shark having a go at beef jerky. “Lovely flavour,” he said. I tell you the man obviously loves me because these aren’t crisp or thin or bread. I ate my Stilton with a spoon and tipped back a glass of port like a woman dying of thirst after working in a hot kitchen all day. “I’ll try again tomorrow,” I said. My husband smiled even though there was a glint of scepticism in his eye. Well, eyes really – he has two of them.
Autopsy on Attempt One:
Probable Problem #1 is I didn’t roll the dough out thin enough. After 12-minutes, the crispbread hadn’t crisped up nearly enough. It was somewhere between crispy and soft-gone-stale. So I put them back into the oven, turned on the fan and kept the door opened. After 10-minutes I’d baked something useful for ice hockey practise.
Probable Problem #2 is don’t accidentally double the leavening agent when you’re darned well trying to make something intended to be ‘flat’. For goodness sake, woman! Thick as a brick, both me and the crispbread.
Day #2 Another day, another attempt
My friend, the Bread Oracle at Zeb Bakes, gave me the clue for success. On Twitter she wrote that it’s all in how thin you roll out the dough. So I rolled and rolled, slipping the knife underneath the dough to release it from the work surface, and then rolled some more until the dough was less than 1mm. With lots of flour. There was flour everywhere. Geeze, and I do mean everywhere. I also decided to sieve out some of the wholegrain rye bits, and this resulted in a very smooth texture on baking much like the traditional Finnish Rye Crispbreads that Mr Misk and I love to eat. I also managed to get all of the measurements right this time. I’m usually very careful with numbers because of my problems with numerals but not yesterday. Oh well, all was okay today.
Total success. Light as a feather, crispy and coloured like a golden autumn leaf. All I can say is, “Wow, Dan.”
To join the Short and Sweet challenge next week: The Short and Sweet Challenge Schedule
Dan Lepard’s “Short and Sweet” Cookery Book at Amazon: “Short and Sweet”