Originally Posted by ozo
I really need a recipe for sandwich thins
that stay moist, don't taste like cardboard,
and don't crumble during use......
can ya help?
I do/can grind my own flour.....not quite to 'pastry'
but am not opposed to even buying some.....if that is
what it takes.....
Of course, they need to be sliceable......
Without getting into a dissertation on bread baking essentials, here is a great recipe
for a moist, well structured bread dough (any of my bread recipes
will work as well, and I've made thins from almost every one of these recipes). It is critical to use butter, not margarine, and bread flour, not pastry or all-purpose flour. Bread flour has the protein required for gluten development that equates to good structure. If you grind your own flour, use hard winter wheat, as it has 11-14% protein. The Honey Whole Wheat Recipe
will make two loaves of bread or 12 sandwich thins and one loaf of bread.
After the first rise divide the dough in half so it's easier to work with the dough. Divide the dough into 2.2oz. portions and roll them into a ball, then allow to rest for 5 minutes. A simple scale from Harbor Freight Tools is fine for this, and weighing your ingredient (including liquids) insures repeatability of the recipes.
After the rest, begin shaping the balls into a disc, about 5" in diameter. I use a small, 8" rolling pin that is used for making roti bread and tortillas. Take your time rolling in two directions so you don't destroy the gluten structure. They will shape out to rounds, and let them rest for about 5 minutes.
I roll out all the rounds on my granite island, and while they are resting I prepare a sheet pan with parchment paper, and dust it with corn meal. The next step is to dock the rounds before placing them on the sheet pan. Docking can be done with a docker or with a fork. If the rounds are not docked to allow heat to escape through the holes, the dough will expand under the skin and you will get large air bubbles under the skin. Pizza shops do this to prevent air bubbles under the crust. Here are some dockers to consider
, and you don't need to spend a lot of money. This one is plenty good
, but I own this one
because I could buy it at a local restaurant supply, and I like to buy pro grade equipment with as much bread as I bake (100-150 leaves annually). Here's what they look like docked and on the sheet pan. Roll the docker from the middle out, then in reverse. Don't worry about too many holes, it's tough to do.
Once docked and on the pan, cover with a tea towel and allow to rise for 25 minutes. Preheat the oven to 400F at this point.
After the 25 minute rise brush the rounds with egg wash and sprinkle with oatmeal flakes (optional).
Pop them in the oven for 13 minutes, or until the tops turn golden brown. Immediately remove from the sheet pan and put on cooling racks to cool. If left in the pan they will overbake and dry out. Get them out ASAP.
Once cooled, you can slice the thins, bag them and put them in the freezer. They will keep just fine in the freezer for 2 weeks, and 15-17 seconds in the microwave will give you a fresh sandwich thin.
Sorry if I overwhelmed you with detail, but if you follow the plan you will have great, flavorful sandwich thins. They don't really take a lot of time to make, but it takes awhile to explain it. I really need to make a YouTube video of this process, because I get a lot of requests just like yours. Maybe this is the kick in the pants I need to do it. LOL