Question for you bakers out there. At my job we are constantly looking at ways to streamline and improve our recipes. One of my tasks is to make a cracker thin flatbread.

White: Focaccia Dough recipe, this recipe contains yeast, and the way that they have been producing it, is to wait 3 days for the yeast to die. I think this is unnecessary, what is your opinion on reducing, or even completly omitting the yeast in this recipe. Its a very a small percentage of yeast, I believe its 3/4oz SAF yeast (blue? ... not the gold type) or if it would be more efficient if I convereted the SAF yeast to using fresh yeast for a faster turn around time on the bread. This bread is made on the sheeter and is rolled down to 0.5.

I've been looking for a recipe to no avail for a Rye Krisp or Wasa cracker.  All the ones I see have mixed flour (graham, whole wheat or white) and rye while the ingredients on the packages of crackers state only rye, water and salt.  Does anyone have a clue on how to bake these with only these ingredients?

Thanks in advance

 - chris

Hi, all....

A few years ago I was working at the Paris Las Vegas (Banquet Chef).  Our Executive Pastry Chef created a large number of rolls for a banquet, and I have been looking for a recipe for these rolls since I returned to California 2 years ago.  They were dubbed, simply "Torrified Wheat Rolls" on the menu...but they were topped with a thin disk of crispy, almost cracker-like bread (kind of like the rolls were wearing a beret).  All of my searches for a similar recipe have turned up nothing, and I was hoping someone here could help me out by either providing a real name for this bread style, or, even better, a recipe!!

Thanks in advance for any help you may be able to give,

Chris,

California, U.S.A.

I'm guessing this is the best place to put this.

I'd like to make a whole-grain, high-fiber Wasa-style cracker. For those of you who haven't had Wasa, they're flatbread/crackers about the size of a graham cracker. They have been docked with large holes as one would do to a thin pizza crust. They are VERY dry, but very crisp. Some varieties (Multigrain and the 'hearty' varieties in particular) are about 1/4" inch thick and very airy.

Anyone got any clues on how to go about this? A very low-hydration dough rolled out flat, allowed to rise and then baked?

(Hopefully this thing will let me post now. I gave up awhile back due to not being able to post)

The original blog post can be found on my website: http://www.foodbuzz.com/recipes/1765625-homemade-wheat-thins

Tuesday, January 12, 2010
Homemade Wheat Thins
Yummm. My family is a Wheat Thin lovin' family. Let me tell you. There was always a box of these crackers in the house growing up. This past weekend, after perusing my King Arthur Flour Whole Grain Baking Cookbook, I decided to make my own! It was a hit!!!! I was so surprised how much they actually tasted like the real thing! Let me tell you, King Arthur Flour's recipe NAILS it!!! I suggest you quadruple, fadruple, or mandruple (hmm.. I may have made up those last two words...) this recipe because these crackers go FAST!!

Homemade Wheat Thins
Courtesy: King Arthur Flour Whole Grain Baking Cookbook

YIELD: About 13 dozen crackers
BAKING TEMPERATURE: 400 degrees F
BAKING TIME: 5 to 7 minutes

*1 1/4 cups (5 ounces) whole wheat flour, traditional or white whole wheat
*1 1/2 tablespoons sugar
*1/2 teaspoon salt
*1/4 teaspoon paprika
*4 tablespoons (1/2 stick, 2 ounces) butter
*1/4 cup (2 ounces) water
*1/4 teaspoon vanilla
*Additional salt for topping (optional)

1. TO MAKE THE DOUGH: Combine the flour, sugar, salt and paprika in a medium bowl. Cut the butter into small pieces and mix it in thoroughly, using your fingers, a pastry blender, a mixer or a food processor. Combine the water and vanilla, and add to the flour mixture, mixing until smooth.
2. Preheat the oven to 400 degrees F. Lightly grease baking sheets or line with parchment paper.
3. TO ROLL AND CUT THE DOUGH: Divide the dough into 4 pieces; keep the other pieces covered while you work with one at a time. Lightly flour your work surface and your rolling pin and roll the piece of dough into a large rectangle, which should be at least 12 inches square when trimmed. Keep your pin and the surface of your dough evenly floured. Flip the dough frequently to keep it from sticking, but too much flour will make it difficult to roll. Keep rolling until the dough is as thin as you can get it without tearing, at least 1/16 inch thick. Trim the dough to even the edges and use a pizza cutter or a sharp knife to cut the piece into squares approximately 1 1/2 inches wide.
4. Transfer the squares to a prepared baking sheet; you can crowd them together, as they don't expand while baking. Sprinkle the squares lightly with salt, if desired. Repeat with the remaining pieces of dough. Save the scraps under plastic wrap and reroll them all at once just one time.
5. TO BAKE THE CRACKERS: Bake the crackers, one sheet at a time, until crisp and browned, 5 to 7 minutes. If some of the thinner crackers brown too quickly, remove them and return the remaining crackers to the oven to finish baking. These crackers bake quickly, so watch them closely - even 30 seconds can turn them from golden brown to toast! Remove the crackers from the oven and cool on the pan or on a plate; they cool quickly. These crackers will stay crisp for several days, but are best stored in airtight containers.

These are truly delicious. I think the Husband-Elect very much enjoyed eating them, check out that smile!:o)

NUTRITION INFORMATION PER SERVING (20 CRACKERS, 29G): l8g whole grains, 101 cal, 5g fat, 2g protein, 11g complex carbohydrates, 2g sugar, 2g dietary fiber, 13mg cholesterol, 108mg sodium, 64mg potassium, 48RE vitamin A, 1mg iron, 7mg calcium, 53mg phosphorus.

A year or two ago I spent a week in Marche, Italy, and at two separate bakeries - one in Ancona and one just South - I bought a flat bread / cracker, 1/2 to 3/4 inch thick, loaded with olive oil & sesame & sunflower seeds. It was thick & crunchy but not dry tasting (because of all the olive oil). I could see the sunflower seeds & taste the sesame. It looked like it had been a really wet dough, cooked in a rectangular pan. The second place I got it said it was called "Pizza Seca." I can't find anything like it, either in my books or on the web. Anyone know? I found it slightly addictive. 

We do pizza about once a week at my house, I usually use a crust that is really tasty and comes out quite nice, slightly crisp and chewy.

However, a couple weeks ago my daughter said she wanted hers thinner, crisp and crunchy, Cracker like.

I have tried rolling/stretching the dough, Pre-baking, oiling. These didn't do it, so in my never ending quest to win father of the century I am turning to my friends and peers here in TFL for help.

HELP!

I need a recipe for the ultimate crispy, crunchy, cracker like pizza crust.

Tried my first batch of homemade crackers today.  Used half of this recipe:

5 cups flour
1 1/2 cups lukewarm water
2 1/2 teaspoons instant yeast
1 tablespoon vegetable oil
1 tablespoon salt