Peter Reinhart's Artisan Breads Every Day
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andrew from Vancouver Island, BC
These are very buttery, very tasty crackers. But, like bspillane, I also found that they were overly thick when I rolled them out to 1/8th of an inch before baking.
Next time I try them I'm going to cut the dough in half, and try to roll them out to closer to 1/16th of an inch. The last time I made crackers (from Thomas Keller's Ad Hoc At Home) I rolled the dough almost to transparency, and this gave me crispy, thin crackers. I also found the dough shrank a bit as it rested after being rolled. It may be worth looking at refrigerating it, or letting it rest and re-rolling it.
(edited 18th February 2010) (0) comment (3) useful
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