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Sovital Mix - Swedish Crispbread
Prep Time : 00h 08
Cooking Time : 00h 45
56 pieces
Preparation Time: 8 minutes
Proofing and Resting Time: 50 minutes
Baking Time: 45 minutes
Outcome: 56 pieces
Tools needed: Mixer including bowl, Kitchen scale, baking tray and 3 ice cubes.
Ingredients
- 250 g Sovital Mix
- 250 g Wheat flour (Type 550)
- 50 g Butter or Margarine
- 10 g Milk powder
- 50 g Whole Egg
- 5 g Instant yeast
- 225 ml Water, approx.
Method
- Mix all ingredients for 2 minutes slow and 6 minutes fast. We recommend to use cold water to keep the dough temperature at max. 25° C.
- Scale the dough pieces into 800 - 840 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 sovital mix as topping.
- Cover the dough pieces and start the intermediate proof for 10 minutes.
- 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 170 ° 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 150° C.
- Bake for 45 – 60 minutes.