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Author Topic: Dough Doctors cracker...No fail!  (Read 93805 times)

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Online nick57

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Re: Dough Doctors cracker...No fail!
« Reply #320 on: January 06, 2018, 06:27:02 PM »
Great looking pies Carl.  :drool:

Offline sodface

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Re: Dough Doctors cracker...No fail!
« Reply #321 on: January 06, 2018, 09:47:00 PM »
Great looking pies Carl.  :drool:

Thanks Nick!!
Carl

Offline Randy

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Re: Dough Doctors cracker...No fail!
« Reply #322 on: January 07, 2018, 11:38:29 AM »
Hopefully, this coming week I am going to give this recipe a go on the Blackstone with no parbaking.  650F is what i will be shooting for.

Online nick57

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Re: Dough Doctors cracker...No fail!
« Reply #323 on: January 07, 2018, 09:28:24 PM »
Hopefully, this coming week I am going to give this recipe a go on the Blackstone with no parbaking.  650F is what i will be shooting for.
I bake mine at 550 degrees. At 650 degrees be sure to keep an eye on it, the crust can burn pretty quickly at that temp. If you are using 650 degrees for the par bake, you may want to shorten the par bake time. You just want the crust to just set up, the browning will come with the final bake.

Offline Randy

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Re: Dough Doctors cracker...No fail!
« Reply #324 on: January 08, 2018, 08:25:03 AM »
I bake mine at 550 degrees. At 650 degrees be sure to keep an eye on it, the crust can burn pretty quickly at that temp. If you are using 650 degrees for the par bake, you may want to shorten the par bake time. You just want the crust to just set up, the browning will come with the final bake.

No parbakeing at that temperature Nick nor will I dock or use a pan or screen.  I use the same technique on my DKM based cracker crust.  Might not work with your recipe but it will be fun trying.

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Online nick57

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Re: Dough Doctors cracker...No fail!
« Reply #325 on: January 10, 2018, 09:17:46 PM »
Randy. Look forward to seeing your results either good or bad.

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