Measure all the wet ingredients into a bowl, then add in the dry ingredients. Make sure to use an accurate scale when measuring all ingredients. Put the mixture into a mixer to mix for a few minutes, or until it resembles dough, should be elastic and tight. Knead dough with flour for about 3 minutes. Place dough in a bowl, cover with saran wrap. Let sit overnight.
Preheat oven on to 375° F. Take dough out of the bowl and knead with flour again. Seperate the dough into 185 g dough balls, there should be 3 of them, plus a little extra. You can add the extra evenly to the dough balls. Set aside.
One dough ball at a time, sprinkle the silicone mats with flour as you begin to roll the dough ball out. When the dough ball is about 1/2 the size of the silicon mat, flip the dough over. Continue to dust with flour and roll the dough until it fits the silicon mat. The dough should be very thin.
Take the silicon mat that has the rolled dough and place it on a jelly roll pan. Use a cracker cutter to slice the crakers into the size of your choice. Take a squirt bottle, set to mist, and lightly spray your crackers. Then salt them with Kosher salt. Continue to do this process with the other doughs.
Place your trays in the oven, and cook for 8-10 minutes before checking them. At this point, the crackers begin to cook very fast. The crackers are done anywhere around light gold to golden brown. If some are thinner than others they may start to burn. You can remove ones that are done and put the others back in the oven finish.
Wine, Recipes, Events, and all the latest from the Bumgarners