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Rex Bavarian Dark - Crispbread
Prep Time : 00h 07
Cooking Time : 00h 30
56 pieces
Preparation Time: 7 minutes
Proofing and Resting Time: 40 minutes
Baking Time: 30 minutes
Outcome: 56 pieces
Tools needed: Mixer including bowl, Kitchen scale, baking tray and 3 ice cubes
Ingredients
- 250 g Rex Bavarian dark
- 250 g Wheat flour (Type 550)
- 88 g Margarine
- 10 g Instant yeast
- 310 ml Water, approx.
Method
- Mix all ingredients for 5 minutes slow and 2 minutes fast. We recommend to use cold water to keep the dough temperature at max. 28° C.
- Scale the dough pieces into 850 - 900 g per tray.
- Mould the dough pieces slight long, cover and start the bulk fermentation for 10 minutes.
- Roll out the dough pieces to approx. 3 mm thick and place on greased trays and indent the dough well with a fork. Spray water on the dough surface and use your preferred seeds or some of the Rex Bavarian dark as topping.
- Trim around the edge of the tray to remove the overlapping dough. Then divide the sheet to 5x8 cm pieces.
- Cover the dough pieces and allow the dough to final proof for 30 minutes at ambient temperature.
- The oven should have a temperature of 230 ° C when you put the crispbread in. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
- After approximately 5 minutes of baking, decrease the temperature to 170° C.
- Bake for 30 – 35 minutes.