A staple of our Thanksgiving dinner, thanks to Michelle.

2 dozen pieces

• .391# bread flour (6 1/4oz)
• 1/2 t salt
• 3/4 t active dry yeast
• 2 t honey
• 1 T canola oil
• .219# (3.5 oz) water
• toppings: poppy, sesame, ucmin, caraway or coarse sea salt

1. Rehydrate yeast in water at 110 degrees.
2. add half the flour, blend.
3. Add all other ingredients, including salt. Blend.
4. Add remaining flour
5. Knead dough for ten minutes – it is easier to knead dough by hand. Add additional flour only if necessary
6. Dough witll windowpane, arrival temp is 80 degrees.
7. Spray, cover and ferment for 1h30m
8. Roll dough to 12″ x 16″ rectangle.
9. Roll dough onto pin; flour bench; lay dough on bench
10. cover with plastic and bench rest 10 minutes
11. For final form, roll dough paper thin. Roll dough up on pin and transfer to lightly dusted parchment. Cover with plastic and rest 5 minutes.
12. Dock dough all over with docker or fork. Brush dough lightly with water. Sprinkle with toppings. Cut crackers.
13. Set oven at 350 degrees. Transfer parchment sheet onto sheet tray. Bake afor 15-20 minutes until crackers are venly browned on top
14. Let crackers cool on bread board for 110 minutes. Snap crackers apart on pre-cut lines.