Serves 20 crispbreads
- 450 ml milk
- 40g fresh yeast
- 300g fine rye flour
- 55g coarse rye flour
- 2 tsp salt
- 370g plain (all-purpose) flour
- 225g rye flour for rolling out
- Heat the milk to 37 ℃. In a large bowl, mix the milk and yeast, whisking to dissolve the yeast. Mix in the rye flours, salt, and finally the wheat flour. Work into a dough until it is not sticking to the bowl. If necessary, add some more coarse rye flour.
- Put the dough on a floured work surface, roll it into a log and divide it into 20 equal pieces. Shape each piece into a bun, cover with a cloth, and leave for 20 minutes.
- Preheat the oven together with stone to the 250 ℃ temperature
- Sprinkle some coarse rye flour o the work surface and roll out each bun, first with a smooth rolling pin and then with the knobbed rolling pin. Turn the dough occasionally and roll it out to about 20cm in diameter. The thinner you roll it, the crispier the bread. If you don’t have a knobbed rolling pin, you can make a pattern of indentations on the surface of the dough with a fork.
- Using a small amount of flour, dust your SliceCook peel.
- Lay your flattened dough on top and slide off your peel and into your SliceCook stone placed in the oven.
- Bake for about 5 minutes until lightly browned. Leave to cool on a wire rack.
Eat right. Have fun. Master real Italian pizza art!