Most crackers have holes in them and it turns out, these teeny-tiny holes aren't there just for looks. What bigger purpose do they have?
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It’s all about the dough
Crackers and bread begin with hydrated dough, which means the liquid ingredients weigh more than the dry ones.
According to Kathryn Gordon, chef-instructor at the Institute of Culinary Education, hydrated dough releases steam as it bakes. It results in bread with an open crumb — a texture that isn't solid or dense but full of little air pockets, like the inside of a loaf of sourdough or a baguette. Crackers are not meant to rise like this, though.
For cracker dough to bake to a perfect crisp, it needs to release the steam. Basically, perforating crackers with holes helps achieve just that and keep the treats flat.
The tiny yet mighty holes ensure layers of delicious dough are held together as each cracker bakes.
How do you make holes in crackers?
Companies like Kellogg'suse a machine to dock the holes in unison, but home cooks can use a toothpick, bamboo stick, or fork for the same impact.
Before you start poking away at these treats, however, note that they can have too many or too few holes. The number of holes you see in some of the commercial crackers may not be the right amount for baking crackers at home.
According to Kristen Sirbak, owner of Beverly's Pastry Shop in Pottstown, Pa., most small crackers just need one hole in the middle, while four holes in larger crackers will allow enough steam to escape.
How you space out the holes matters, too. The close positioning of holes makes the crackers dry and hard to chew. If the holes end up being too far, then they will disintegrate the treat.
Without enough holes in the crackers, you end up with air bubbles that can actually burn them.
Sources used:
- All Recipes: 'Why Do Crackers Have Holes in Them?'
