Brod & Taylor FP-101 Manual De Instrucciones página 79

German-Style Soft Pretzels
These delicious soft pretzels have deep brown color and plenty of
authentic pretzel flavor. But what really makes a pretzel a pretzel is the
uniquely flavored, dark brown crust. The crust is the result of a dip in
strong alkaline solution, which creates the distinctive flavor and color.
Pretzel Dough:
Bread Flour*
Instant Yeast
Salt, fine
Water, 80F / 26C
Butter
Malt Syrup or Molasses
Finishing:
Baking Soda
Egg (optional for shine)
Coarse or Pretzel Salt
*Unbleached AP flour can be used. Reducing the water by 1-2 Tbs (15-30g)
maintains dough consistency.
Yield: Eight 4½-5" (11.5-13cm) pretzels.
Timing. Start these pretzels about 4 hours before serving time.
Equipment. Brod & Taylor Folding Proofer, preferably fitted with a shelf
kit. Two Proofer-sized sheet pans, each at least 9 x 13" (23 x 33cm) but
not bigger than 14¼ x 12" (36 x 30cm).
Get ready. Set up the Proofer with water in the tray and the temperature
set to 80F / 26C. Mark a dough rising container at the 9 cup (2L) level.
Mix the Dough. In a mixing bowl add the flour, salt and yeast and stir to
combine. Add the butter, malt syrup and lukewarm water. Mix by hand or
machine until the dough comes together.
Develop Structure. Knead until the dough is moderately well developed,
about 7 minutes by hand or 6 minutes in a stand mixer on speed 2.
Let the dough rise. Transfer the dough to the marked rising container
and allow it to rise in the Proofer until tripled. The peak of the dough will
just reach 9 cups (a little over 2 liters) in about 90 minutes.
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Volume Grams
2¾ cups 429 g
1 tsp 3.2 g
1 tsp 6 g
1 cup 237 g
3 Tbs 43 g
2 tsp 14 g
1½ cups (375 g) or 3 Tbs according to option
½ tsp (3g) or to taste
Baker's
Ounces
Percentage
15.1 oz 100%
0.1 oz 0.7%
0.2 oz 1.4%
8.3 oz 55%
1.5 oz 9.9%
0.5 oz 3.2%
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