Recipe detail

Pastry Harz crispy pieces

7. 10. 2021

Author: Arnd Borchers

Company: HS-Pro GmbH

Food category: Pastry

Cuisine: German

Program steps

  • Preheating:
  • 255 °C

To view the entire table, move the table to the right.

1
Combination
50 %
time icon Termination by time
time icon 00:07 hh:mm
probe icon 240 °C
ventilator icon 80 %
ventilator icon 
2
Hot air
50 %
time icon Termination by time
time icon 00:07 hh:mm
probe icon 210 °C
ventilator icon 80 %
ventilator icon 
3
Hot air
0 %
time icon Termination by time
time icon 00:04 hh:mm
probe icon 220 °C
ventilator icon 80 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
spelled flour type 630 410 g
rye flour 25 g
fresh yeast 7 g
salt 8 g
butter 12 g
wheat semolina 100 g
water 245 g

Nutrition and allergens

Allergens: 1, 7
Minerals: Ca, Co, Cu, F, Fe, I, K, Mg, Mn, Na, P, Zn
Vitamins: A, B, C, D, E, K

Nutritional value of one portion Value
Energy 247.9 kJ
Carbohydrate 47 g
Fat 1.9 g
Protein 8.1 g
Water 0 g

Directions

>> Pre-dough
- 65g cold water
- 3.5g yeast
- 100g spelled flour 630
- 2.5g salt

Mix the flour with the salt. Dissolve the yeast in the water. Then mix everything in a bowl and knead by hand. Sealed at 4-5 degrees and put in a cold langare for 3 days.

>> Main dough
- 165g pre-dough
- 310g spelled flour 630
- 25g rye flour 1150
- 180g lukewarm water
- 12g butter
- 5.5g salt
- 3.5g yeast

Dissolve the yeast in the water in a separate container. Mix the flour with salt in the kneading bowl. Add the pre-dough, then add the butter and yeast water. Knead everything for 5 minutes on level 1 and then 5 minutes on level 2. The dough is now supple and comes away from the edge of the bowl. Let the dough rest covered for 90 minutes at 21 - 22 degrees. During this time, stretch the dough for half an hour and fold it twice.

Now divide the dough into 8 equal pieces and grind them round. Place the shaped dough pieces end-side down on the baking tray and let rise until 3/4 done.

After cooking, spray the dough pieces on the surface with water (pump bottle) and dip them in the durum wheat semolina or rye meal. Make deep crosswise cuts and place in the oven. If necessary, rotate the trays during the baking process depending on the degree of browning.

Recommended accessories

Perforated aluminium sheet, teflon coated

Perforated aluminium sheet, teflon coated