Author Topic: Cracker Test  (Read 1443 times)

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Offline Randy

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Cracker Test
« on: March 16, 2010, 04:26:03 PM »
While I was thinking about throwing together my cracker crust which originated with DKM I figured I would make a few changes.  I have wanted to try Peter's idea of rolling out a dough that was at a bit higher temperature than say 70 F of my typical counter rise.  Since I was in an experimenting mode I chose to change the order of adding the ingredients.

This time I put everything in except the oil.  Ran my kitchenAid on stir speed for a couple of minutes then let it rest for 30 minutes.  I then added the oil and ran the mixer on stir speed for another 2 minutes.  I used 100F water.

I don't expect any real break through here, more of curious twist in a good recipe.

I might try as well baking on my screen.

Randy


Offline Randy

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Re: Cracker Test
« Reply #1 on: March 16, 2010, 05:36:34 PM »
I pulled the dough at an internal temperature of 87F.  It rolled out in I would say would be one third of the time it took at 70F.  Peter is right about the ease of rolling the dough when it is warm.

I decided to stay with my normal pan for this bake but I still want to try Mad-Ernie's scrren method.

The crust looks good after the parbake. 

I will post more after supper if I get a chance.

Randy