Page 36 - NA_3_5_2009

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34 Pastry & Baking
North America
Artisan Baker
10. 11.
1. Mix the dough to a well-developed gluten stage, then let rest for 15
minutes before dividing into individual units.
2. After dividing, pre-shape the units into even logs, then roll them out
to about 12” with a slight taper towards both ends.
3. Create a loop with dough strand and give the two ends two interlocking
4. Bring the large portion of the loop down and cover the two small ends
with the fatter portion of the large loop.
5. Place the shaped pretzel on a sprayed parchment-lined sheet pan.
6. Wrap the sheet pan with plastic and place in the fridge for an overnight
cold fermentation process.
7. The next day, carefully cover your work surface and, using some gloves,
dip the pretzel into the lye solution for about 1 minute.
8. After the lye dipping procedure, place the pretzel on a
silicone baking sheet and sprinkle with a coarse sea salt
or pretzel salt.
9. Braided Pretzel Variation: Take two 80g units and roll the
dough strands out the same way that you would when
making a pretzel. Then braid two units together using a
two-strand braiding technique. Finish by dipping in lye
and sprinkling with salt before baking.
10. Mini-Bâtard Pretzel Variation: Take an 80g unit and
pre-shape the unit round. After about 10 minutes, shape
them into a small bâtard and finish by dipping in lye and
sprinkling with salt before baking.
11. A nice detail for a mini-bâtard is to make two incisions
along the top.
7. 8.