Ingredients
T55 or T65 flour: 10 kg
5 seeds Mix: 4,8 kg
Terre d’Arômes Rye CRC®: 1,4 kg
Olive oil: 3,85 kg
Salt: 0,19 kg
Pepper: 0,035 kg
Cold water: 9,5 L
Grated cheese or Herbes de Provence: QS
Preparation
Method with 14% dosage
Kneading:
- First speed: 5 minutes (with the paddle attachment).
Laminating: roll out the dough between two sheets of baking paper, then sprinkle with grated cheese or Herbes de Provence.
Scaling: cut with a pastry wheel according to the desired cracker size.
Baking: bake at 140°C in a ventilated oven for 20-30 minutes, depending on the size of the crackers.
