Crispy crackers with Pater

Mix all ingredients for approximately 3 minutes at 1^st speed, then for approximately 10 minutes at 2^nd speed.

Final dough temperature: approximately 30°C.

When the dough is smooth and uniform, remove it from the mixer and let it rest in a dough tub for approximately 20 minutes.

Shape into 400 g balls and let them rest in a dough tub for another 20 minutes.

Divide the dough into pieces of the desired weight and roll out on an oiled baking tray to a thickness of approximately 2 mm. 

Leave to proof for 60-90 minutes in a proofing chamber.

Cut the dough into crackers.

Bake at 200°C for 8-10 minutes (baking time varies depending on the chosen piece size).