Baked High Protein Crackers Recipe

Step 1 – Dry Fat Coating (Cold Sablage): in a planetary mixer fitted with a paddle attachment (do not use a dough hook), combine the Prot Max P30, Multskorn 20, Parmesan cheese, and salt. Mix on slow speed for 1 minute. Add the cold cubed butter. Mix on slow speed until the butter is completely broken down into the dry mix, resembling damp, coarse sand. 

Step 2 – Hydration & Binding: Add the olive oil and pour in the ice cold water (start with 350g). Strictly mix on slow speed for a maximum of 45 to 60 seconds.  
Stop Point: Stop the machine the exact second the dough clumps into a cohesive ball. The dough will feel dense and heavily seeded. DO NOT KNEAD, or the crackers will become tough. 

Step 3 – Resting: Turn the dough out onto the bench and press it firmly into a flat rectangular block. Wrap tightly in plastic wrap and refrigerate for 45 to 60 minutes.  

Step 4 – Sheeting & Docking: Dust the workbench lightly with flour or roll between parchment papers. Roll the dough out to a uniform thickness of 1.5 mm to 2 mm. (If it is too thick, the high protein content will make it chewy instead of crisp). Aggressively run a dough docker (or prick heavily with a fork) over the entire sheet. This allows steam to escape and keeps the crackers perfectly flat. Cut into desired artisan shapes (squares, rectangles, or triangles) using a pizza wheel or cutter. 

Step 5 – Baking: Preheat a fan/convection oven to 160°C (320°F). Place crackers on parchment-lined trays. Bake for 12 to 14 minutes until the edges start to turn golden brown. Lower the oven temperature to 120°C (250°F) and bake for an additional 10 to 15 minutes. Cool completely on trays at room temperature. Crackers will harden and develop a sharp snap upon cooling.