Seedy Plus - Cracker

Mr. Suthep Chaijirakorn (Chef Nun)
Mr. Suthep Chaijirakorn (Chef Nun)
The following recipe has been designed for a home baking environment and equipment. If you wish to view our industrial recipe click here.
1 Cracker
00h 16
00h 30

Preparation Time: 16 – 18 minutes

Proofing and Resting Time: 40 – 50 minutes

Baking Time: 30 - 35 minutes

Outcome: 1.5 trays

 

 

Tools needed: Mixer including bowl, kitchen scale, baking tray.

Ingredients and Method

Ingredients

  • 500 g Seedy Plus
  • 500 g Butter or Magarine
  • 4 g Instant yeast
  • 350 ml Water, approx.

Method

  1. 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.
  2. Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 10 minutes.
  3. 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.
  4. Spray the tops of the dough pieces with water and sprinkle with sesame, linseed, sunflower seeds (2:1:1).
  5. Allow the dough to final proof for 30 minutes at ambient temperature.
  6. The oven should have a temperature of 230°C when you put the crackers in. After 5 minutes, decreasing to 170°C.
  7. Bake for 30 - 35 minutes.
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