Expert: Ralph Onesti - 12/21/2011

Question
QUESTION: I need Nabisco's Zwiebach biscuits for a recipe, but they stopped making them. Do you know of a good substitute?

ANSWER: Hi Roger:

I don't seem to recal that product.

Can you give me a description?



---------- FOLLOW-UP ----------

QUESTION: Zwieback is a type of crisp, sweetened bread, made with eggs and baked twice.

It is sliced before it is baked a second time, which produces crisp, brittle slices that closely resemble melba toast.[1] Zwieback is commonly used to feed teething children[1], and as the first solid food for patients with an upset stomach.

The name comes from German zwei ("two") or zwie ("twi-"), and backen, meaning "to bake".[2] Zwieback hence literally translates to "twice-baked".

Answer
For this formula we use a pre-ferment (sponge)

Pre-ferment
55 grams fresh compressed yeast (if you use Instant yeast, multiply by .4)
480ml whole milk
400 grams bread flour (all purpose)
I never found a reason to pre-proof the yeast especially if using INSTANT!

Dough
240ml whole milk
85 grams granulated sugar
15 grams salt
3 eggs about 175 grams
1080 grams bread flour (all purpose)1kg,80 grams.
140 grams unsalted butter

For the sponge:

Mix all ingredients in the pre-ferment and let stand at around 76F. It should rise fully and be bubbly. The length of time will depend upon your kitchen temperature!!!

Dough:

Mix the milk, sugar, salt and eggs into the sponge. Hold back a hand full of flour flour and incorporate the rest.

Knead in the butter and enough of the held back flour to make a firm dough. It will probably be firmer than you are used to...that's OK.

Knead at low speed until the dough is smooth and elastic.

Place the dough in a lightly oiled container and cover. Let rise until doubled in volume.

Pat down the dough...we don't PUNCH. Take it out of the container, stretch it over itself four times and put if back in the container.

Do this a total of three times.

Divide the dough in 795 Gram pieces. Roll each piece into a 16 inch long "rope". Keep the shape consistent...no tapering.

Cut each rope into 12 equal pieces. Form the pieces into little loaves. Place side by side on a sheep pan lined with parchment..

Let proof until 1.5 times the original size and no more Brush the loaves with potato starch.

Bake at 400F for 25 minutes until completely baked through.

Remove from the oven and brush again with potato starch.

Let stand over night at room temperature.

Cut the loaves length wise in slices 3/4 inch thick. Place the slices, cut side down on a sheet pan with parchment.

Toast the slices at 325F until they are golden brown on top...think about 20 minutes. Turn the slices and toast that side until golden.

If the oven is too hot, they crackers won't have an opportunity to dry thoroughly.

Oh...Potato Starch...

240 ml cold water
30 grams potato starch.

mix and heat until boiling.

I hope that helps!