Inspired by GermanFoodie's Sourdough Whole Wheat Crackers I used up some extra starter last night with a batch. I added 1/4 teaspoon caramel color to the dough, rested for 5 hours, and sprinkled with oregano, basil and kosher salt prior to baking. They came out tasty, really crispy and surprisingly sour, and are a way better deal than the  'gourmet' crackers available at the store. The only change I'll make next time is to incorporate the dried herbs into the dough rather than sprinkling on top.

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.

Thinking about baking with a cover and steam injection, but I don't have that equipment.  I put my baking stone on the top shelf of the oven, slightly over 3" down from the top element of the oven.  My pan o' rocks for steam was on a middle rack.  I misted the baguettes before they went in the oven and then baked with steam at 515 for 10 minutes and another 12 after removing the rock pan.  Far and away the crispiest crust I've gotten yet.

I think that the steam congregates at the top of the oven (heat rises and all that) so maybe it's emulating the bake-under-a-cover-with-steam-injection technique.  My oven is electric but doesn't use the top element to maintain heat, only to achieve the initial setting, then it's just the lower element so there was no broiling of the tops.

Anyway, my bread has always been nice and crisp right out of the oven, but within an hour or so that crispness disappeared.  This time it's still crispy the next morning.  Very different.

:-Paul

Hello All!

First off, let me just say how wonderful this forum (and indeed this website) is. I have made several posts with great feedback, and learned a lot of amazing things. Thanks one and all!

My current Bread Adventures have me searching for the perfect baguette - of course, this is rather subjective...it's got to be perfect to me. What that baguette consists of is a light but chewy crumb with large holes and a crust so crispy it tears your mouth apart like eating a bowl of Cap'n Crunch. Over the past few months, I have been neck-deep in Reinhart's amazing "The Bread Baker's Apprentice," trying out recipes and techniques, hoping to create this perfect baguette.

I've tried Poolish Baguette, Pain de Campagne, Ciabatta (made from a Biga) and Pain a l'Ancienne. So far, the Pain a l'Ancienne has come closest. The crumb is certain close to the mark, but my crust seems to come out more chewy than crusty.

So I've come searching for tips...what are the keys to a crustier crust and a lighter crumb? Any recipes I should try? Do I need to move on to sourdough to get what I'm looking for? Any suggestions would be greatly appreciated!

JT

The last few times I've made chocolate chip or sugar cookies, they turn out flat and crispy, not at all puffy or soft, and sometimes they're all brown and burnt on the edges and white in the middle. I don't mind a little crispy, and I definitley don't want a cakey chocolate chip cookie, but I do want a cookie, not a cracker! They still tasted good, but they're all flat and icky. What's wrong with them?! The only things I can think of are too much butter or too little flour.

Recipe:

Sugar cookies

3 cups powdered sugar

2 cups butter

3 tsp vanilla

5 cups flour

2 tsp baking soda

2 tsp cream of tartar

Cream sugar and butter. Mix in eggs and vanilla. Sift together dry ingredients and add to wet mixture. Blend thoroughly. Refrigerate overnight. Preheat oven to 375 degrees. Roll out dough and cut out shapes. Bake 7-8 mins or until edges get color.

Chocolate Chip Cookies

1 cup butter, softened

3/4 cup brown sugar

3/4 cup sugar

2 eggs

2 tsp vanilla

2 and 1/4 cup flour

1/2 tsp salt

1 tsp baking soda

1 pkg (12oz) chocolate chips

Preheat oven to 375 degrees. Blend butter, sugar, brown sugar, eggs, and vanilla. In separate bowl, combine flour, salt, and baking soda; blend into wet ingredients. Stir in chocolate chips. Drop by teaspoonful onto ungreased baking sheet. Bake for 7-10 min.