Recipes
Crackers with Panoplus Dark
Light, crisp and full of mouthfeel, our Dark Cracker is the perfect base for your cheese and charcuterie platters.
Ingredients
• 7500 g 75% flour } 100%
• 2500 g 25% Panoplus Dark }
• 600 g 6% fresh yeast (*)
• 200 g 2% salt
• 3800 g 38% water
• 1000 g 10% egg
• 3000 g 30% margarine
Preparation
- Mix the ingredients to a well developed cold dough.
- For a good water absorbtion mix longer at slow speed.
- Divide and shape as a normal bread.
- For a baking tray of 60 to 40 cm Scaling weight 900 gram.
- Intermediate proof 20 minutes.
- Pin out on 2.5 mm and roll on baking tray.
- Prick the dough sheet and cut in pieces of 12 x 6 cm
- Make the dough sheet wet and sprinkle with sesame seeds.
- Final proof 25 minutes.
- Baking temperature 375°F (irreversible temperature)
- Baking time 40 minutes.
- The last 10 minutes with open the damper.
Yield 600 pieces
