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
Kneaded by hand as my dough hook was in the dishwasher lol. Rise, deflate, then rolled out on the back of a jelly roll pan which had had aluminum foil on it (my pans are rusty) that had been lightly oiled. Baked in a 450 degree oven for about 10-14 minutes (two pans, so they took a bit longer). Docked one, left the other undocked. Buttered the undocked and salted both with kosher salt.
Results are acceptable but need work. I am not worried about the flavor at the moment (though it was a fine flavor, though I think a tad salty), as much as the texture. It was more "pita" or "thick tortilla" texture. Acceptable for a pita, but too chewy for a cracker. I am trying to get CLOSE to saltines (I know I cannot get exactly, but my plan is to get close enough so that I do not have to buy crackers....trying to get to as simple of food as possible.).
Couple of thoughts....
1)there was no soda in the cracker--make a difference? If so, what?
2)I needed to roll it out even thinner. I thought I did fairly well, but I think that I need to be going for "paper thin".
3)Are the crackers I am trying to make actually more of a quickbread? I can get a very tender crumb out of my biscuits...wonder if I need to not do yeast and do more biscuit? Or a hybrid?
4)Was the dough TOOO smooth? TOO dry? Wonder if I had more of a "spreadable" dough instead of a "rollable" dough if that would be better? Too much gluten production? OR do I need to add more gluten and work it longer to get a very SUPER elastic dough?
Any input would be GREATLY appreciated!