One of our new members, snowdog (Glenn), recently asked at http://www.pizzamaking.com/forum/index.php/topic,6938.msg59601.html#msg59601
whether a bread machine was a suitable appliance to use to make dough for a thin and crispy/cracker-style crust. That caught me off guard because while I had made DKM's and my versions of DKM cracker-style dough recipe using a food processor, a stand mixer, and even by hand, I had never given any thought about the possibility of using a bread machine. Forced by snowdog's question to think about it, I had initial serious reservations about whether a bread machine would do a good enough job making a workable low-hydration cracker-style dough, but the fact that dough in a bread machine can get to over 90 degrees F during the kneading steps held appeal to me because I had found that a warm dough rolls out much easier than a room temperature (or cooler) dough.
With the above in mind, I used my standard version of DKM's thin and crispy/cracker-style dough recipe (at Reply 16 at http://www.pizzamaking.com/forum/index.php/topic,5762.msg49138.html#msg49138
) with the basic dough setting of my Zojirushi bread machine. Rather than modifying the sequence of operation of the Zo, or modifying the recipe to be better adapted to the Zo, I let the Zo run through its normal sequence of preheating, kneading, first rise, stir down, and second rise. I added the ingredients to the bread pan in the sequence recommended by the manufacturer of the Zo.
I concluded that the Zo was not effective at making a low-hydration dough. As an example of its deficiency in making such a dough, a part of the dough ingredients stuck to the sides of the bread pan during the kneading step and were not incorporated into the kneaded dough. This necessitated that I intervene in the process and scrape the dough ingredients back into the path of the two kneading blades. The kneading of the dough ingredients was also uneven with some portions underkneaded and others in the form of clumps that appeared to have a fairly well-developed gluten structure, which is something that I tried to avoid in most of my previous kneading methods. The kneading time was also quite a bit longer than the earlier methods I used, even the hand kneaded version and, certainly, the food processor method which, in my prior efforts, was less than a minute.
I thought that the fact that the dough ingredients reached over 90 degrees F when I removed it from the bread pan (after the second rise) and formed it into a ball to roll out would make it easier to roll out using a standard rolling pin and make it unnecessary to use my proofing box or ThermoKool unit to warm up the dough sufficiently to roll out easily. I tried both my heavy marble rolling pin and my French tapered wood rolling pin and neither was effective in rolling out the dough. The dough was quite dry (because of the long heating of the dough ingredients during the rise steps) and had a developed gluten structure and density that rendered rolling out the dough impractical. Too much labor would be needed to roll it out. I gave up after about ten minutes of trying and ended up throwing the dough away.
It occurred to me after my experiment that it might be possible to increase the hydration of the dough formulation I used to compensate for the loss of moisture in the dough during the rise steps. However, even if that worked and I could correctly establish the required increase in the initial hydration, it would take about an hour or more to complete the task. That would not be practical given that it takes far less time with all of the prior machines I had used, even the hand kneading method. I also thought that it might be possible to remove the dough before the first rise step, but that would itself consume over 25 minutes, and be excessive. Also, the dough would be unheated (beyond the effects of the preheating step) and not as convenient to roll out as it would if it were warm. I would have to use my proofing box or ThermoKool unit, without any apparent advantage over the prior methods in this regard.
The bottom line is that as good as a bread machine may be in making many types of dough, it does not appear to be suitable or practical for making a low hydration low, especially one at 36% hydration. I still believe that a food processor is the best machine to make a low-hydration dough. Then, in my view, it would be a toss-up between a stand mixer and making the dough by hand.