Ingredients
Yeast dough
wheat flour 400/550
water/ice
whole milk powder
sugar
baker’s yeast
eggs
liquid malt, active
butter
table salt
Baking preparation
caustic soda solution (lye) 3–5%
Production
Yeast dough
Mix all ingredients except butter and salt in the mixer. After 3 minutes, add the butter. Towards the end of mixing, add the salt and knead the dough until a nice gluten structure is formed.
Kneading: spiral kneader
Mixing time: 10–12 minutes
Kneading time: 4–6 minutes
Dough temperature: 20–22°C
Proofing: 40 minutes
Processing
Shape dough pieces of 100 g into slightly elongated forms. Place them seam side down on trays lined with proofing cloths. Let them proof in a proofer at 26–28 °C and ~80% relative humidity for 50–60 minutes. Then transfer to the refrigerator at 5 °C and allow the dough pieces to rest until stabilized.
Dip the dough pieces in a 3–5% caustic sauda solution (lye concentration according to GHP) and let them drain on a wire rack.
Place on perforated trays lined with special silicone paper. Score twice with a shallow cut using a flat blade.
Baking
Deck oven
Baking temperature: approx. 215°C dropping
Baking time: approx. 16 minutes
Bake the pretzel rolls with a closed vent without steam.
Evaluation