Sheet Pan Crackers: My WayHi everybody :)
I was in the mood for homemade crackers yesterday; and discovered this recipe in my cookbook. The crackers was designed to be cooked on inverted sheet pans, hence the name, Sheet Pan Crackers. Being too delicate and super-thin the dough would stick to parchment paper the standard solution for a tricky dough. But I thought I could do it my way and use the Silpat for Bread without any problems. So here's what I did...
Sheet Pan Cracker w/ Sea Salt & Salad Supreme Seasoning
Sheet Pan Crackers
1 3/4 - 2 cups (8 1/4 to 10 ounces) all-purpose flour
1 tablespoon extra-virgin olive oil, plus extra for brushing
1 tablespoon honey
1/2 teaspoon instant or rapid yeast
1/2 teaspoon table salt
1/2 cup warm water (110 degrees)
2 teaspoons poppy, sesame, rye, and/or flax seeds (optional) Coarse sea salt or kosher salt, for sprinkling
1. Combine 1 3/4 cups of the flour, oil, honey, yeast, and table salt in a standing mixer fitted with the dough hook. With the mixer on low speed, add the water and mix until the dough comes together, about 2 minutes.
2. Increase the mixer speed to medium-low and knead until the dough is smooth and elastic, about 8 minutes. If after 4 minutes more flour is needed, add the remaining 1/4 cup flour, I tablespoon at a time, until the dough clears the sides of the bowl but sticks to the bottom .
3. Turn the dough out onto a lightly floured counter and knead by hand to form a smooth, round ball. Place the dough in a large, lightly oiled bowl and wrap tightly with greased plastic wrap. Let rise in a warm place until doubled in size, 1 to 1/2 hours.
4. Divide the dough into 2 equal pieces, and cover with greased plastic wrap. Working with one piece of dough at a time (keep the other piece covered), press, the dough into a small rectangle, place on silpat and roll out to rectangle shape about 1/8 inch thick. Place silpat with dough on baking sheet pan. (For those of you who do not have a silpat
step #4 is below; for baking on inverted sheet pans.)
Cover the dough with a clean kitchen towel and let rest for 10 to 20 minutes. Repeat with the remaining dough.
5. Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Brush the crackers with oil and sprinkle with the seeds (if using) and coarse sea salt. Bake until golden brown minutes, switching
and rotating the baking sheets halfway through baking.
6. Let the crackers cool on the baking sheets for at least 15 minutes, then break into large pieces and serve.
Sheet Pan Crackers w/ Sea Salt & Garlic Seasoning
Cheesy Sheet Pan Crackers
Since the cheese itself is salty, use a light hand when sprinkling the coarse over the before baking.
Sprinkle 1/4 cup grated Parmesan or Asiago cheese over the top of each sheet of crackers before baking.
To Make Ahead:
In step 3. do nor let the dough rise but refrigerate it overnight or up to 16 hours; let the dough sit at room temperature for 30 minutes then continue with step 4.
Step #4 : For Cooking on Inverted Pan:
1.Working with one piece of dough at a time, press the dough into a rough rectangle, then transfer to an inverted, (the bottom side) lightly greased baking sheet. Using a rolling pin, roll the dough out as far as you can to the edges of the pan.
2 Using your finger, gently stretch the dough to the edge of the pan. If the dough snap back from the edge, let it rest for a few minutes and try again.
3. Brush the dough lightly with olive oil and sprinkle coarse salt and seeds (if using).
4. After the crackers have been baked and cooled, gently break them into large rustic pieces.
Source: The America's Test Kitchen Family Baking Book
What I Think:
Baking the crackers on the silpat was a GREAT idea. I just peeled the crackers off when cooled. They were crispy and delicious. I think I love the taste of these better than the Homemade Crackers I did before. I really love the rustic look of them too. By breaking these up into large pieces, instead of having to roll out and shape, is an added bonus for making these crackers a great REPEAT.
ENJOY! Come again...
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