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BAKE TEMP : 180°C dropping to120°C
MIXING TIME : 6-7 MINS
BAKE TIME : 22-26 MINS
PREP TIME : 58–78 MINS
Dry Fat Coating: Use a planetary mixer fitted with a paddle attachment. Do not use a dough hook, as this method requires short mixing rather than gluten development. In the mixer bowl, combine SwissBake® T55 Flour, SwissBake® Charcoal Burger Bun 10%, salt, sugar, and baking powder. Mix on slow speed for 1 minute to ensure the charcoal powder is evenly dispersed and to avoid streaks in the dough. Add the cold cubed butter and continue mixing on slow speed for 3–5 minutes until the butter breaks down and coats the flour. The mixture should resemble coarse, dark sand. Keep the butter cold and do not allow it to melt.
Hydration & Binding: With the mixer running on slow speed, add the olive oil followed immediately by the ice-cold water, starting with 380g. Mix for only 45–60 seconds, stopping as soon as a cohesive, stiff black dough forms. Do not knead the dough, as overmixing will develop gluten and make the crackers tough or rubbery.
Protein Relaxation: Turn the dough out onto the workbench and press it into a flat rectangular block. Wrap tightly in plastic film and refrigerate for 30–45 minutes. This chilling step relaxes the dough and firms the fat, making the dough easier to sheet thinly and evenly.
Sheeting, Docking & Cutting: Lightly dust the workbench with flour and roll the chilled dough to a uniform thickness of 1.5mm to 2 mm. Thickness is critical; if the dough is too thick, the crackers may turn chewy instead of crisp. Dock the entire sheet thoroughly using a dough docker or fork to prevent puffing during baking. Cut into desired artisan shapes such as squares, thin rectangles, or geometric pieces. Lightly brush the surface with a very small amount of water, then sprinkle with white sesame seeds or coarse sea salt. Press gently so the garnish adheres.
Double-Bake Drying Protocol: Preheat the oven to 180°C. Place the crackers on parchment-lined baking trays and bake for 12–14 minutes to set the structure. Since the dough is jet black, visual browning is not a reliable cue; check by touch instead — the edges should feel firm. Reduce the oven temperature to 120°C and continue baking for another 10–12 minutes to dry the crackers fully. Remove from the oven and allow the crackers to cool completely on the trays. They will harden and develop their final crisp snap as they cool.
Shelf-Life: 3–4 months ambient, packed in moisture-barrier MET-PET pouches
