Mix all ingredients, except chocolate drops, with a spiral mixer for 2 minutes slow and 7 minutes fast. Add Chocolate drops for the last minute. We recommend using cold water to keep the dough temperature at max. 26º C.
Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 20 minutes.
Scale the dough into 80 g piece, roll out the dough to thickness 1.5 cm. and cut in triangles. Wipe the dough pieces with water and place onto a greased baking tray.
Decorate with white sesame seed, sunflower seeds, oat flakes (1:1:1).
Allow the dough to final proof for 30 – 40 minutes, we recommend covering the baking tray with a plastic or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it is ready to bake.
The oven should have a temperature of 230°C when you put the triangles in. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
