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Cretan Crisps:
Category
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.

Ingredients

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

Directions

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.

Cretan Crisps

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