Page 35 - NA_3_5_2009

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1. Place all of the ingredients in a vertical or spiral mixer
and mix on 1st speed (low) for 4 minutes.
2. Increase the mixing speed to 2nd speed (medium) for
2-4 minutes until a full gluten development has been
achieved. (The ideal dough temperature is 75-78
°
F.)
3. Divide the dough into two halves (2875g each) before
the bulk fermentation. Place the dough into containers
sprayed with oil or non-stick cooking spray. (Check to
see if the internal dough temperature has reached 75
°
F.
If not, place in a warm environment until desired
temperature is achieved) Cover and allow the dough to
bulk ferment for 15 minutes.
4. Divide each section into a 36 press or 80g each, then
pre-shape into logs or rolls, depending on the final
shape. Final shape into pretzels or rolls.
5. Spray a parchment-lined sheet pan with non-stick
cooking spray and place the pretzels on top. Cover with
a plastic bag and place into the refrigerator to ferment
overnight.
6. The next day, prepare the lye solution according to the
manufacturer’s recommendation. Protect your work
surface from lye stains with plastic. Dip each pretzel in
the lye solution for about 30-60 seconds, then place on
silicone baking sheets in sheet pans (or use a heavily
sprayed parchment paper).
7. Sprinkle the pretzels with coarse sea salt or pretzel salt
and bake in a convection oven at 350
°
F for about 15
minutes or until the desired color is achieved. (If baking
on parchment paper, make sure to remove the pretzels
immediately after baking or they will stick to the paper.)
DOUGH
Final Weight
5750g 12# 10.8 oz
Bread flour
3540g 7# 12.8oz
100
Water (approx 60ºF)
1890g
4# 2.6oz
53.3
Unsalted butter
140g
4.9oz
3.9
Malt
64g
2.2oz
1.8
Instant yeast
56g
1.9oz
1.5
Salt
64g
2.2oz
1.8
Food grade lye
As
As
As
(for dipping)
needed needed needed
Ingredients
Metric Pounds
%