Method

1. 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.
2. Scale the dough pieces into 750 - 760 g per tray.
3. Mould the dough pieces slight long, cover and start the bulk fermentation for 10 minutes.
4. 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 Korn pepp as topping.
5. Cover the dough pieces and start the intermediate proof for 10 minutes.
6. Trim around the edge of the tray to remove the overlapping dough. Then divide the sheet to 5x8 cm pieces.
7. Cover the dough pieces and allow the dough to final proof for 30 minutes at ambient temperature.
8. 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.
9. After approximately 5 minutes of baking, decrease the temperature to 170° C.
10. Bake for 30 – 35 minutes.