Sostitutivi secchi
Crispy crackers with Pater
Product used
- Pater®
Ingredients
| 280W flour | 10.000 g |
| Pater® | 1.000 g |
| Extra virgin olive oil | 1.000 g |
| Fresh yeast | 200 g |
| Salt | 275 g |
| Water | circa 5.000 g |
| Total | 17.475 g |
Method
Mix all ingredients for approximately 3 minutes at 1st speed, then for approximately 10 minutes at 2nd 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).
Notes and tips
The procedure can be carried out by placing the dough in a proofing chamber. Also suitable for freezing, blast chilling and par-baking processes.
330 g of fresh yeast is equivalent to 110 g of dry yeast.