Ingredients:
6000 g Flour LIMNOS
4000 g Flour Soft 55%
5500-6000 g Water (cool 15 °C)
500 g Sugar
200 g Yeast
150 g Salt
700 g Sunflower
300 g Anise
PROCEDURE:
1
Two hours before the procedure, mix the yeast with flour type 55% and the required water for a normal dough.
2
Let this sourdough rest in a clean bowl for 2 hours.
3
Add the sourdough and all the ingredients except the sunflower into the mixer and run. Before the end of the mixing process, progressively add the sunflower.
4
Let the dough rest for 30-45 minutes.
5
Shape and place in oiled plates.
6
Proof at 33°C in relatively dry proofer and bake at low temperature. As soon as the crisps cool down, cut and continue baking until they dry completely.
