Blue Ginger Cracker Dough

Source: Ming Tasi

Makes about 4 pounds of dough

Lasts about 1 week, tightly wrapped and refrigerated, 3 to 4 weeks frozen

1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon fennel seeds
1 teaspoon black peppercorns
1/2 ounce (2 packages) active dry yeast
6 1/2 cups bread flour
1 cup extra-virgin olive oil
2 tablespoons minced garlic
2 tablespoons kosher salt

Using a mortar and pestle or a spice grinder, grind the cumin, coriander, fennel, and peppercorns and combine them in a medium bowl. Set aside.

In a 5-quart mixer bowl, or very large bowl if working by hand, combine in this order the yeast, 2 1/2 cups cold water, the flour, oil, garlic, and salt. Using a dough hook, mix at low speed until the flour’s gluten is fully developed and the dough is smooth and doesn’t tear easily when stretched, about 15 minutes. Remove the dough from the machine and knead in the spices. If working by hand, combine the yeast, flour, oil, and salt and mound the mixture on a work surface. With your fingers, make a well in the mixture. Add 2 1/2 cups cold water to the well and, working with a pastry scraper or large fork, gradually incorporate the flour into the water, as if you were making fresh pasta. Work the dough into a rough ball and then knead in the garlic and the spice mixture. Continue to knead until the dough becomes smooth, 10 to 12 minutes.

Cover the dough with plastic wrap. If using immediately, allow the dough to rise in a warm place until doubled in bulk, about 1 hour. Otherwise, refrigerate or freeze until ready to use.