Rustic Italian Cracker

Method

STAGE 1: MIXING (PADDLE ATTACHMENT)
Dry Blending: In the mixing bowl, combine SAURTEIG PIZZA PREMIX 30, Refined Wheat Flour, POMODORI 5 SNACK, and Grated Parmesan Cheese. Mix on Slow Speed for 1 minute to distribute the cheese and powders evenly.
Butter Incorporation: Add the Cold Cubed Butter. Mix on Slow Speed until the butter breaks down into small pea-sized chunks and coats the flour (sandy texture).
Hydration: Add the Oil and Cold Water (Start with 400g). Mix on Slow Speed only until a shaggy dough forms.
Critical: Stop mixing as soon as there is no dry flour left. Do not over-mix or knead, otherwise the crackers will develop gluten and become tough.

STAGE 2: RESTING (CHILLING)
Remove the shaggy dough from the mixer and press it together into a cohesive block.
Wrap the dough block in plastic or place it in a covered container.
Refrigerate for 25 – 30 minutes. This allows the flour to hydrate properly and the butter to firm up, making the dough easier to roll thin.

STAGE 3: SHEETING & SHAPING
Dust the work surface lightly with flour.
Sheet the dough to a thickness of 1.5mm to 2mm. (Thin sheeting is essential for a crisp final texture).
Docking: Prick the entire surface of the dough sheet with a fork or dough docker. This allows steam to escape and prevents the crackers from puffing up.
Cut into desired shapes (squares, rectangles, or rounds).

STAGE 4: BAKING
Place cut crackers on a baking tray.
Bake at 170°C – 175°C for 15 – 18 minutes.
Check: The crackers are done when they are light brown, dry, and crisp. Cool completely before packaging.