The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Crackers on a larger scale

MNBäcker's picture

Crackers on a larger scale

Hi, all.

I am looking at making crackers in my WFO. I would like to make a whole bunch of them and have full size sheets I'd like to bake them on. After looking at several recipes, it looks like rolling out the dough as thin as possible will be key - my question is: how can I do this most practically? I've seen people use parchment paper, but I don't think the dough will roll out easily directly on top of the parchment. Would it be possible to use Vegalene on the baking sheet and then roll the dough out directly onto the sheet? Or do I need to figure out a way to roll it out directly on the bench (with lots of flour) and then transfer it to the baking sheet?

Thanks in advance for any suggestions.


MANNA's picture

Roll out strips with a pasta machine. then you can set the strips side-by-side on the sheet pans.