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Crackers - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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  • Crackers

    Took a slight detour from the loaves today and made some crackers. They came out pretty well except for them being slightly too thick. I'll have to roll the dough out a bit thinner next time. From left the right the seasonings are: italian, toasted black sesame, raw sesame, light toasted sesame, paprika, poppy seed, caraway seed, cumin seed, and olive oil with sea salt.
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  • #2
    Re: Crackers

    Can you share your recipe, plus cooking time, temp of hearth etc.

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    • #3
      Re: Crackers

      Way to go RLF,

      I've done those in the past, and need to start again -- it's a great way of getting a good cracker without the transfats and oils you see in the supermarket crackers. There's a good recipe in Reinhart's Bread Baker's Apprentice.

      James
      Last edited by james; 11-19-2007, 02:00 PM.
      Pizza Ovens
      Outdoor Fireplaces

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      • #4
        Re: Crackers

        Originally posted by rlf5 View Post
        Took a slight detour from the loaves today and made some crackers.
        Wow. My list of cool things to do with a brick oven just got one longer.
        Ken H. - Kentucky
        42" Pompeii

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        • #5
          Re: Crackers

          Thanks! They really are quite good. I had a little bit of dough leftover b/c it all wouldn't fit on the cookie sheet, so I got my skillet very hot and fried the flattened piece of dough until it was cooked. BTW, the dough also makes pita bread, which is what I got out of the frying pan. We're having a holiday party here in a few weeks and I'd like to get these crackers nailed down so that they can serve as additional snack food.

          Richard

          Its the exact recipe that James mentioned in Reinhart's Bread Baker's Apprentice. They are called Lavash Crackers. There is a copy of the recipe at Recipes from The*Gilded Fork: Lavash Crackers
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