Chef Nun successfully worked as a Cook and Chef De Partie in various 5 Star Hotels throughout Bangkok and joined Schmidt Co., Ltd. as Technical Advisor in 2009. He has been sent several times to Germany for specialized training.
Mix all Ingredients with a spiral mixer for 8 minutes slow and 8 minutes fast. We recommend using cold water to keep the dough temperature at max. 26°C.
Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 10 minutes.
Scale the dough into 650 g pieces, mould slight long and allow relaxing for 10 minutes. Roll out the dough to approx. 2 mm thick and place onto a greased baking tray.
Spray the tops of the dough pieces with water and sprinkle with sesame, linseed, sunflower seeds (2:1:1).
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 crackers in. After 5 minutes, decreasing to 170°C.
