Grumblehog

J has learned to make crackers - an excellent addition to our homemade bread-product repetoire. You can score them before baking or you can cook the dough in one large sheet like this and then break it into shards which are quite pleasing.

We are definitely going to be working on crackers over time until we get them perfect. You've got to have crackers.


Recipe (by request):

This recipe is a bit complicated. Suffice it to say that it comes from the greatest bread-baking book ever made, The Bread Baker's Apprentice by Peter Reinhart.

Time needed: 15 minutes mixing, 2 hours fermentation, 15-20 minutes baking
Key: roll out the dough paper thin
Note: the sheet can be cut into crackers in advance or snapped into shards after baking
- Makes 1 sheet pan of crackers
- Our favorite toppings are either "everything" like on a bagel (sesame, poppy, onion, garlic, salt) or just a large grained salt

Ingredients:
1.5 cups (6.75 ounces) unbleached bread flour
1/2 tsp (.13 ounce) salt
1/2 tsp (.055 ounce) instant yeast
1 tbs (.75 ounce) honey
1 tbs (.5 ounce) vegetable oil
1/3 to 1/2 cup (3-4 ounces) room temperature water
poppy seeds, sesame seeds, paprika, caraway seeds, kosher salt, etc. for toppings

1. Stir together flour, salt, yeast, honey, oil and just enough water to bring everything together into a ball. You may not need the full 1/2 cup of water.
2. Sprinkle some flour on the counter and transfer the dough to the counter. Knead for about 10 minutes by hand until the ingredients are evenly distributed. The dough should register 77-81 degress F. It should be firmer than French bread dough, satiny to the touch, not tacky, and supple enough to stretch when pulled. Lightly oil a bowl and transfer the dough, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
3. Ferment at room temp for 90 minutes or until the dough doubles in size.
4. Mist the counter lightly with spray oil and transfer the dough to the counter. Press the dough into a square with your hands and dust top lightly with flour. Roll it out with a rolling pin into a paper-thin sheet about 15 inches by 12 inches. You may have to stop from time to time to let the gluten relax. At these times, lift the dough from the counter and wave it a little, then lay it back down. Cover it with a towel or plastic wrap while it relaxes. When it is the desired thinness, let the dough relax for 5 minutes. Line a sheet pan with baking parchment. Carefully lift the sheet of dough and lay it on the parchment.
5. Preheat the oven to 350 degrees F with the rack in the middle. Mist the top of the dough with water and sprinkle on any seeds or spices (a little spice goes a long way). If you want precut crackers, cut the dough with a rolling pizza cutter into rectangles. You do not need to separate the pieces, they will snap apart after baking. If you want to make shards, bake the dough without cutting.
6. Bake for 15-20 minutes, or until the crackers begin to brown evenly across the top. (Time depends on how thinly you rolled the dough)
6. Remove the pan from the oven and let the crackers cool in the pan for about 10 minutes. You can then snap them apart or into shards.

~Please note that on our first attempt, we did not roll the dough nearly thinly enough (about 1/8 inch - thinking this was "cracker size") and did not cook them quite long enough (less crispy). On the second attempt, we went way thinner (they plumped while baking and were much crispier) and let them get a little bit browner for a much better result.

- Let me know if you try this recipe - I'd love to hear how it turned out for you!