Cracker Redux

April 2, 2012

Okay so we all saw what happened with the last cracker challenge and ultimately we were not super satisfied with the end result. They were too puffy and doughy. Katie and I both like super crispy crackers, so we tried something new.

Our basic recipe was flour, salt, and enough warm water to bring it together in to a dough. Like other doughs (think biscuits), you need a soft hand with it – work it too hard and it will get gluten-y and tough. Instead work it gently until it just pulls together. It should be springy to the touch and look about like this:

As you can see, I have some flour left over, but it came together with the right consistency without being too sticky. I let it be at this point. If it is still sticky and you’re out of flour, sprinkle in a tablespoon at a time and work it until it feels good. If it’s dry, do the same but with water instead of flour. Also for fun, we added sesame seeds to the dough, which added a nice toasty flavor.

Once your dough is ready, roll it out to whatever thickness you want. Because this has no leavening in it, they will be about as thick as you roll them with a very very slight increase in size maybe.  So roll roll roll.

You can see in the top corner I have a small bowl of flour for sprinkling, and a square-shaped cookie cutter. We did our crackers two ways: One was to cut out individual squares. The other was to roll a large slab and throw it on the pizza stone. Both ways worked equally well, although the pizza stone was faster.

Each cracker or cracker-slab was docked (poked with a fork – this lets the steam out), brushed with olive oil, sprinkled with crushed rosemary and a little salt.

Also because we had more space on the big slab cracker, we added cheese to see how that would work. Turns out it’s flippin DELICIOUS. Once the slab cracker is done, break it up in to shards. A pizza cutter worked okay too if you want more uniform pieces, but I’m impatient so ripping them up worked as well for me.

These crackers turned out to be delicious, crisp, salty, and amazing. I’m NEVER paying $4 a box of crackers again.

4 Responses to “Cracker Redux”

  1. Father Burb said

    Those look wonderful. A tip to first-timers. If you want absolute control over the roll-out thickness of your dough, place matched slender items like chopsticks or skewers to each side of the dough before you roll. Mother Burb and I prefer a rolling dowel type pin than one with handles. Easier to clean and to control.

  2. kerrita k. said

    yeah. you are much more enthusiastic about this batch than the last. have you considered more exotic oils like hazelnut or sesame? or varying the flours (i use a mix of 1/2 whole wheat and 1/2 unbleached white). and i love the strawberries up top. so springy!
    :0)

  3. kerrita k. said

    another question – what did you do differently this time so that you like these more than the last batch?

  4. Taking the leavening out. They got much crispier!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: