The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Artisan Crackers

jongraphics's picture

Artisan Crackers

I am trying to find a recipe for crackers. I know what I want but evidently have not come up with the right word to describe them. I have tries several recipes but they were very much like soda crackers, not what I'm after. They were good, but.

I would like to produce a very thin, crispy cracker. I believe the process would be dough, rolled thin, baked and then broken into pieces for serving. I use steam injection in my bread making and not sure it would enhance the cracker recipe. Any ideas?

GreyStone's picture

Nutty Whole-Grain Crackers

1 1/2 cups quick-cooking oats - uncooked
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup wheat germ
1/4 cup ground walnuts
1 tablespoon sugar (made it last time with Splenda and it was good)
2/3 cup water
1/4 cup vegetable oil
2 teaspoons water, divided
1/4 teaspoon salt, divided

Combine first 6 ingredients in a large bowl; stir well. Add 2/3 cup
water and oil, stirring just until dry ingredients are moistened.

Divide dough in half. Roll half of dough to a 12X12 inch square on an
ungreased baking sheet. Cut into 2-inch squares. Brush dough with 1
teaspoon water; sprinkle evenly with 1/8 teaspoon salt. Repeat procedure
with remaining half of dough. Bake at 350F for 25 minutes or until crisp
and lightly browned.

BEN WILEY's picture

sounds good enough but i wonder how thin/thick these turn out? I HAVE tried a couple crackker recipes and to be honest, they always turn out just a bit too thick. not bad or anything, but not quite the "crack" of a commercial cracker. I THINK ill give it awhirl.

Nancy's picture

This is the best artisan cracker recipe I know: Ming Tsai's Blue Ginger crackers from his NY restaurant:

I make them in oblong sheets as long as will fit my half-sheet pans, and they disappear quickly.

Thinner is better, so I cut the dough (which also freezes well) into small pieces and run them through successively finer settings on a hand-cranked pasta roller (which I picked up for $4 at a tag sale). This way you can get them almost paper thin, and beautifully crisp. If you're going to use the pasta roller, though, cut the garlic into very fine pieces (otherwise it gets pushed out of the dough as it goes through the finer settings) and mind the crackers carefully while they're in the oven--the thin ones bake very quickly.

photojess's picture

Not sure if these are anything like you are looking for, and I haven't made them yet, but want to soon:

Davidkatz's picture

Ashkenazi Matza is basically a simple cracker.

It's a low hydration dough - under 50%

I'm trying to figure out how the mixing and kneading affectrs the "crack" and the crumb.

Any thoughts?