Pretzel
Ingredients
- 10000 g - 100% Flour
- 1000 g - 10% Pork fat
- 300-400 g - 3-4% Fresh Yeast
- 200 g - 2% Salt
- 100 g - 1% Sugar
- 4800-5500 g - 48-55% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 22-28ºC
- Scale: approx. 2000 grams (20 pieces)
- Dough proof: Approx. 5-15 minutes
- Divide and round up
- Mould the dough pieces into pretzels
- Final proof: Approx. 30-60 minutes
- Baking: approx. 10-14 minutes at 210-240ºC
