, he writes, "To make dry crackers, roll the dough very thin, dock it by gently pressing fork tines into the surface to limit blistering, cut it into pieces, and bake them in a moderate oven until dry and crisp."I used my aforementioned Daddy Dough as my starting point as I have a batch ready. I preheated the oven to 350 degrees F and grabbed a hunk of dough and rolled it very thin using plenty of flour as I worked. This dough is quite wet.
I cut it into squares with a pizza cutter,
And docked them with a fork. I slid them on to a greased cookie sheet with a spatula and sprinkled them with salt. Into the oven.
About 1/2 hour later I removed them to a cooling rack.
How did it work out?
They came out rather hard and crunchy and a little on the overbrowned side. Still they were fun to eat plain, with butter and with cheese.
I was checking them every 5 minutes and should have pulled them 5 minutes before I did.
The ones on the thinner side came out lighter and crispier so rolling the dough as thin as possible is key.
Next time I will roll very very thin and pull them from the oven after 25 minutes.
Shrimp13
I use my pasta roller when I make flat breads or crackers. It gives me a consistent, super flat piece of dough. Then again, I busted the knob that attaches the pasta maker to the counter, so it's permanently mounted on the counter and I may as well use it for something!
ReplyDeleteHa! I am definitely going to try again soon. Thanks for the tip!
ReplyDelete