Hello experts, exited to have peolple who can help me! I am trying to make very thin crackers something like italian Sfoglie, with diferent toppings to flavor. The dough is made with flour, potatoe flakes and potatoe starch, with water and oil. I use amonium bicarbonate as chemical leaven.
When we prepare the dough it is beautiful and soft.
The dough we make has yeast and we leave it to ferment for 16 to 18 hours.
After fermentation, we add the amonium bicarbonate and the dough gets very humid and we must add more flour to dry it, if the dough isn´t very dry it is very hard to laminate as thin as we need, but it is very hard to form a ball because it must be so dry that it falls apart in pieces that once we put on the laminator we must be able to form a dough and star laminating and folding for 3 times, then we reduce the thickness to 0 we must pass it for three time until it reaches the correct thickness, but it is very frustrating and time consuming because it breaks very easy and we have to start all over again. We try to give the dough time to rest and we keep it warm and in a humid container hoping it will be more pliable.
Is the kneading time and rph very important? what would the ideal time?, and at what rph would you suggest please? My equipment are small, more like bakery style than industry, I have a kneader, a laminator and a rotative oven.
After the dough is laminated we cut it by hand like if it was pasta, we put a water spary, sprinkle salt and then season them with infused oils, but I am not getting enough flavors, any suggestions of better seasonings? I really think I have to buy machinery but ise very expensive for now.
I bake the crackers al 250 C for 4 min, they don,t cook even because the oven isn´t the ideal, so I have to take out all the ones that overcooked. Any suggestions?
Some of the crackers come out good, some others are curved and some other come out cracked! so it is very frustrating and difficult to have a standard recipe to follow! Why is this happening?
I would love to have some shine on top after baking, can I add a slurry or should I add oil after baking?
Thank you so much I know I made a lot of questions, hope you can help me!!
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