Cretan Barley Paximadia

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a large bowl, combine the barley flour, all-purpose flour, and salt.

   Ongeveer 2 min

   Tip van de kok: Ensure flours are well mixed for even distribution.

2. 2

   In a separate small bowl, dissolve the active dry yeast in the warm water and let it sit for 5 minutes until foamy.

   Ongeveer 5 min

   Tip van de kok: The water should be warm to the touch, not hot, to activate the yeast properly.

3. 3

   Add the olive oil and the activated yeast mixture to the flour mixture.

   Ongeveer 1 min

4. 4

   If using, stir in the crushed fennel seed.

5. 5

   Mix with a spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.

   Ongeveer 2 min

6. 6

   Knead the dough for about 8-10 minutes until it is smooth and elastic.

   Ongeveer 10 min

   Tip van de kok: The dough should be firm but pliable.

7. 7

   Form the dough into a round loaf and place it in a lightly oiled bowl, turning once to coat.

   Ongeveer 1 min

8. 8

   Cover the bowl with a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.

   Ongeveer 1 uur

   Tip van de kok: A warm oven (turned off) with the light on can be a good spot for rising.

9. 9

   Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Ongeveer 10 min

10. 10

    Punch down the risen dough and divide it into two equal pieces.

    Ongeveer 1 min

11. 11

    Shape each piece into a flat, oval-shaped loaf, about 2-3 cm thick.

    Ongeveer 2 min

    Tip van de kok: Aim for an even thickness to ensure uniform baking.

12. 12

    Place the loaves on the prepared baking sheet and bake for 30 minutes, or until golden brown and firm.

    Ongeveer 30 min

13. 13

    Remove the loaves from the oven and let them cool completely on a wire rack.

    Ongeveer 15 min

    Tip van de kok: Cooling completely is crucial before slicing to prevent crumbling.

14. 14

    Once cooled, use a serrated knife to slice each loaf horizontally into 1-1.5 cm thick rusks.

    Ongeveer 5 min

    Tip van de kok: Slicing thinly will result in crispier rusks.

15. 15

    Reduce the oven temperature to 120°C (250°F).

    Ongeveer 5 min

16. 16

    Arrange the sliced rusks in a single layer on the baking sheet.

    Ongeveer 1 min

    Tip van de kok: You may need to do this in batches.

17. 17

    Bake for another 30-45 minutes, flipping halfway through, until the rusks are completely dry and very crisp.

    Ongeveer 45 min

    Tip van de kok: The goal is to remove all moisture for maximum crispness and shelf life.

18. 18

    Turn off the oven and leave the rusks inside with the door slightly ajar for 15-30 minutes to cool down slowly and become extra crisp.

    Ongeveer 30 min

    Tip van de kok: This step helps prevent them from becoming soft again.