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  • SFBI - Pretzel

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    Sergio Veloso
    274 views2 pages
    This document provides a recipe for soft pretzels including the ingredients and instructions. It lists the ingredients and percentages needed for the prefermented dough, final dough, lye solution, and total formula. It details the mixing, fermentation, shaping, baking, and safety processes. The prefermented dough is made from flour, salt, yeast, and water and ferments for 1 hour before refrigerating. The final dough incorporates the prefermented dough along with additional flour, malt, fat, salt, yeast and water. It is mixed, fermented, divided, shaped into pretzels, dipped in lye solution and baked at 450°F for 16 minutes.

    Original Description:

    San Francisco Baking Institute - Pretzel recipe & technique

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    This document provides a recipe for soft pretzels including the ingredients and instructions. It lists the ingredients and percentages needed for the prefermented dough, final dough, lye solution, and total formula. It details the mixing, fermentation, shaping, baking, and safety processes. The prefermented dough is made from flour, salt, yeast, and water and ferments for 1 hour before refrigerating. The final dough incorporates the prefermented dough along with additional flour, malt, fat, salt, yeast and water. It is mixed, fermented, divided, shaped into pretzels, dipped in lye solution and baked at 450°F for 16 minutes.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    274 views2 pages

    SFBI - Pretzel

    Uploaded by

    Sergio Veloso
    This document provides a recipe for soft pretzels including the ingredients and instructions. It lists the ingredients and percentages needed for the prefermented dough, final dough, lye solution, and total formula. It details the mixing, fermentation, shaping, baking, and safety processes. The prefermented dough is made from flour, salt, yeast, and water and ferments for 1 hour before refrigerating. The final dough incorporates the prefermented dough along with additional flour, malt, fat, salt, yeast and water. It is mixed, fermented, divided, shaped into pretzels, dipped in lye solution and baked at 450°F for 16 minutes.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 2

    Pretzels

    Calculation
    Dough Weight

    *Volume column makes about 12 pretzels

    Prefermented Dough
    Bakers %

    Ingredients

    Kilogram U.S. Decimal

    Poumds & Ounces

    100.00

    Flour

    0.508

    1.120

    1.88

    Salt

    0.010

    0.021

    1/4

    1/2 tsp

    1.31

    Yeast (dry instant)

    0.007

    0.015

    1/4

    1/4 tsp

    60.00

    Water

    0.305

    0.672

    10 3/4

    1/4 cup

    0.829

    1.828

    13 1/4

    5 1/4 oz

    163.19
    Total
    Process,
    dough:
    Process, prefermented
    levain:

    Volume
    1/2 cup 1 TBSP

    Mix
    Mix all
    all ingredients
    ingredients until
    until well
    well incorporated
    incorporated with
    with D.D.T.
    D.D.T. of
    of 70F.
    70F.
    Allow
    (65 - 70F)
    for- 170F)
    hour, then refrigerate for at least 3 hours, up to 12 14
    Allow to
    to ferment
    ferment at
    12room
    hourstemperature
    at room temperature
    (65
    hours.

    Final Dough
    Bakers %

    Ingredients

    Kilogram U.S. Decimal

    Poumds & Ounces

    Volume

    83.30

    Flour

    2.181

    4.807

    13

    2 1/2 cups

    16.7

    High gluten flour

    0.436

    0.962

    15 2/4

    1/2 cup

    31.7

    Prefermented dough

    0.829

    1.828

    13 1/4

    5 1/4 oz

    3.0

    Malt

    0.078

    0.172

    2 3/4

    1 TBSP 2 tsp

    2.4

    Lard

    0.062

    0.137

    2 1/4

    2 tsp

    2.4

    Butter

    0.062

    0.137

    2 1/4

    2 tsp

    2.0

    Salt

    0.053

    0.117

    1 3/4

    2 1/2 tsp

    1.6

    Yeast (dry instant)

    0.042

    0.093

    1 2/4

    2 tsp

    48.0

    Water

    1.256

    2.770

    12 1/4

    1/2 cup

    191.0

    Total

    5.000

    11.023

    11

    1/4

    1 lb 15 3/4 oz

    Process, final dough:


    Mixing
    D.D.T.
    First fermentation
    Divide
    Resting time
    Final shape
    Final proof

    Steam
    Bake

    Intensive mix (stiff consistency)


    73 76 F
    5 minutes
    70g cylinder
    5 10 minutes
    Roll out into a tapered strand, then form into a pretzel shape.
    30 minutes at 90 F to proof halfway, then refrigerate to form a skin.
    Before baking, dip in the lye solution and sprinkle with coarse salt. Cut slits into the
    belly of the pretzel.
    No
    16 minutes at 450F with vent open in deck oven

    San Francisco Baking Institute 2014

    Lye Solution
    Baker's %
    100.00
    3.00

    Ingredients

    Kilogram U.S. Decimal

    Poumds & Ounces

    Volume

    Water

    2.000

    4.409

    6 2/4

    1 quart

    Caustic soda

    0.060

    0.132

    2 TBSP

    2.060

    4.541

    8 3/4

    1 quart

    103.00
    Total
    Process, lye solution:

    Dissolve the caustic soda in the cold water (~3hrs in advance).


    Make sure to wear gloves, goggles, and plastic apron when working with the lye.

    Total Formula
    Baker's %

    Ingredients

    Kilogram U.S. Decimal

    Poumds & Ounces

    Volume

    86.04

    Flour

    2.689

    5.927

    14 3/4

    3 cups 3 TBSP

    13.96

    High gluten flour

    0.436

    0.962

    15 2/4

    1/2 cup

    2.49

    Malt

    0.078

    0.172

    2 3/4

    1 TBSP 2 tsp

    1.99

    Lard

    0.062

    0.137

    2 1/4

    2 tsp

    1.99

    Butter

    0.062

    0.137

    2 1/4

    2 tsp

    2.00

    Salt

    0.062

    0.138

    2 1/4

    3 tsp

    1.56

    Yeast (dry instant)

    0.049

    0.108

    1 3/4

    2 1/4 tsp

    47.04

    Water

    1.561

    3.442

    157.07

    Total

    5.000

    11.023

    11

    1 1/4 cups
    1/4

    1 lb 15 3/4 oz

    Notes
    Hydration may vary with the quality and moisture content of the flour.
    Time and temperature will vary from oven to oven and with the weight of the loaves.

    San Francisco Baking Institute 2014

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