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SFBI - Pretzel
SFBI - Pretzel
Calculation
Dough Weight
Prefermented Dough
Bakers %
Ingredients
100.00
Flour
0.508
1.120
1.88
Salt
0.010
0.021
1/4
1/2 tsp
1.31
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
Volume
83.30
Flour
2.181
4.807
13
2 1/2 cups
16.7
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
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
Steam
Bake
Lye Solution
Baker's %
100.00
3.00
Ingredients
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:
Total Formula
Baker's %
Ingredients
Volume
86.04
Flour
2.689
5.927
14 3/4
3 cups 3 TBSP
13.96
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
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.