Soup Crackers

A very simple cracker recipe - just flour, water, yeast, salt and butter. You can go from start to eating crackers in 45 minutes.

I found the recipe as written didn't quite work for me - Keller suggests 10 minutes at 350 degrees, but I needed closer to 15. He also suggests rolling them out to 1/8th of an inch, but I found this too thick to make a crispy cracker. Something like a 1/16th was better - just before it became transparent. I also found them a little saltier than I like, so in my second batch didn't sprinkle fleur de sel on top. You may want to keep an eye on them near the end, as unless they're all exactly the same thickness, some will brown faster than others.

I plan on trying these with some parmesan rolled into them, and maybe some rosemary too, and I think this will lift them to a 4.