KING ARTHUR BAVARIAN PRETZELS

• porzioni: 8 +/- pretzels @ 100 Gm

Ingredienti

500 Gm All Purpose Flour. 100%

280 Gm Water 56%

9 Gm Salt 1.8%

7 Gm Instant Yeast 1.25%

10 Gm Diastatic Malt 2%

25 Gm Butter 5%

Total Yield: 830 Gm. 166.05%

Poolish (quantities are from the totals listed above)

125 Gm All Purpose Flour

125 Gm Water @ 65F

0.6 Gm Yeast (1/4 tsp)

Total Yield: 250.6 Gm

Final Dough:

375 Gm All Purpose Flour

155 Gm Water

9 Gm Salt

7 Gm Yeast

10 Gm Diastatic Malt

25 Gm Butter

Poolish 250.6

Total Yield = 830 Gm

Istruzioni

POOLISH Mix ingredients until incorporated.

Cover and let rest 12-15 hours at room temperature.

DESIRED DOUGH TEMPERATURE 75°F

FINAL DOUGH Mix 3-4 minutes in first speed.

Mix 4 minutes at second speed.

BULK FERMENTATION 20 minutes.

Divide 100g and pre-shape cylinders.

Rest 20 minutes.

Shape as pretzels and place on pans with silpats or heavy duty parchment.

Leave at room temperature for 30 minutes, cover and refrigerate for 2 hours; OR cover and refrigerate 12-18 hours with no room temperature.

Dip in 4% sodium hydroxide solution.

Salt and score.

Bake at 450°F with no steam, about 15 minutes.

Note

https://www.kingarthurbaking.com/pro/formulas/bavarian-pretzels

Adapted from King Arthur Baking Commercial Bavarian Pretzel Recipe, based upon baker's percentages provided by KA.