Sourdough Soft Half Pretzels
Adopted from Jednoduché, dlho kysnuté rožky (Slovak)
Must be awesome for breakfast...
coarse salt and caraway seeds for sprinkle.
Mix all the ingredients, kneed. Fermentation 8 hrs @ 5 C ( in refrigerator)
Remove the dough from refrigerator and let it warm up for about 1 hr.
Divide in 6 pieces and form loose balls, cover with towel and let rest for 15 min. Flatten each ball with pin, then roll to form a log shape, bend it slightly. Place the logs on the baking pan, spray with water and sprinkle with caraway seeds.
Proof: 45 - 60 min.
Just before placing into oven spray with water and sprinkle with coarse salt.
Bake 20 min @200 C
Must be awesome for breakfast...
Dough
6 buns, g
|
Baker’s %
| |
Flour
|
500
|
100%
|
Buttermilk or kefir
|
200
|
40%
|
Water
|
100
|
20%
|
Salt
|
7
|
1.4%
|
Vegetable oil
|
10
|
2%
|
wheat sourdough starter.
(100% hydration)
|
100
| |
Total
|
917
|
183.4%
|
coarse salt and caraway seeds for sprinkle.
Mix all the ingredients, kneed. Fermentation 8 hrs @ 5 C ( in refrigerator)
Remove the dough from refrigerator and let it warm up for about 1 hr.
Divide in 6 pieces and form loose balls, cover with towel and let rest for 15 min. Flatten each ball with pin, then roll to form a log shape, bend it slightly. Place the logs on the baking pan, spray with water and sprinkle with caraway seeds.
Proof: 45 - 60 min.
Just before placing into oven spray with water and sprinkle with coarse salt.
Bake 20 min @200 C
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