- Starter
- 24 oz. Water
- 2 oz. Yeast
- 24 oz. Bread flour
- Dough
- 24 oz. Water
- 2 oz. Yeast
- 1 oz. Malt
- 2 oz. Salt
- 3.5 oz. Olive oil
- 52 oz. Bread flour
ingredients
directions
1. Starter: mix all the starter ingredients together for 8 minutes on low, and let rest for 1 hour. |
2. Dough: add to starter, mix for 20 minutes, 2nd speed |
3. Ferment: 20 minutes |
4. Fold |
5. Scale the dough in 2 equal pieces, round and bench rest for about 10 minutes |
6. Cut on duchess (2 oz for sausage wraps, 4 oz for pretzels) |
7. Shape in desired shape |
8. Place on sheet tray with parchment and proof |
9. After proofing place in freezer until firm |
10. Dip pretzel in a 5% lye solution. 32 oz of 105 degree water and dissolve 1.25 oz of lye. Wear gloves and safety glasses. Dry on towel briefly. |
11. Score and top with pretzel salt. |
12. Bake at 375 degree F until golden brown |
Keywords
pretzel, kevin, gnvdc
