John Myers
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Sourdough Crispbread
The perfect sourdough crispbread recipe with a picture and simple step-by-step instructions.
Pre-dough
- 100 g Wheat flour type 1050
- 100 g Water cold
- 1 Pc. Fresh yeast globules
Main dough
- 40 g Linseed
- 40 g Toasted sesame seeds
- 45 g Sunflower seeds
- 65 g Oat bran or flakes
- 20 g Wheat sourdough approach
- 6 g Yeast fresh
- 350 g Ruchmehl
- 200 g Rye flour type 997
- 1 tbsp Honey
- 2 tbsp Cooking oil
- 15 g Salt
- 275 g Water
Covering
- 2 tbsp Ground cumin
- 1 tbsp Ground coriander seeds
- Weigh the water for the pre-dough into a small bowl with a lid and stir in a small ball of fresh yeast. When it is dissolved, stir in the flour and let it stand at room temperature for 12 (-24) hours.
- Toast the sesame seeds in a pan without fat. Weigh the water for the main dough into a bowl. Add the yeast and stir. Also stir in the pre-dough and the sourdough mixture. Weigh out the grains, bran or oatmeal. Add the flour plus salt and knead first with a wooden spoon and then with wet hands. Instead of Ruchmehl, wheat flour type 1050 can also be used here. The dough should be moist and slightly sticky. The dough stays in the warm for 3 hours and is folded again and then comes in the refrigerator for 12 (-24) hours.
- Take it out of the fridge the next day. Roll out evenly and thinly on a heavily floured work surface. The dough needs to be pretty dry. Because it is relatively dry and due to the addition of rye flour, it is not that stretchy anyway, it would tear if you picked it up. So I wrap it around the corrugated wood and mobilize it on the tray (by the way, it is also suitable for pizza dough). The tray should be covered with baking paper.
- Roast the coriander and cumin in a pan without fat and grind roughly in a mortar. There are no limits to the imagination for the spices used here. You can also use pumpkin seeds or other seeds.
- Spray the rolled out dough on the baking sheet with water and spread the ground spices on it and press on with your hands. Then poke holes in the dough with a fork. Use the dough card or a knife to cut into the dough in the size you want later. This results in predetermined breaking points where you can easily break the pastry apart after baking.
- Preheat the oven to 250 ° C. Since mine can’t do that, I take 225 ° C with convection. It is desirable for the pastry to dry out more with crispbread. The baking time depends on how moist the dough is and, above all, how thin it is. It is especially important here that it is even. Usually 12 minutes are enough.At the beginning I spray once in the oven with the spray bottle to generate some steam. Halfway through the baking time, open the oven to let the steam off.
- When the edges get a little darker, the crispbread is ready. If the dough was not evenly curled, there may be areas that are still soft. But the soft spots also dry out over time. I have also tried to bake 3 trays at once with convection. I do not recommend this because it increases the baking time significantly and cannot be calculated. It is better to bake 3 trays in a row. Remove the crispbread and let it cool down a little. Then break apart along the predetermined breaking points. When it is completely cool store in a dry place. In any case, it will last for several weeks.
- There are two different methods of baking crispbread. The more modern one works with a very liquid, mushy dough. This is spread on the baking sheet with the spatula and baked for almost an hour. I work with the older, Scandinavian method. The dough becomes very dry due to the large amount of flour when it is rolled, but it only takes 10-15 minutes to bake. The dough does not have to be taken out of the oven in between to cut it, because it is too moist before the oven goes. What both types have in common is that they have nothing to do with the product from the supermarket. Airy, light and crispy, that’s not what you get at home. As far as I know, the dough for the industrial product is beaten (not kneaded) just above the zero degree limit. Nevertheless, your own crispbread is a pleasure. Less airy and crispy but very crispy.
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