Laugenbrezel

[sfio]

Hello!
In Germany, I would never have been the idea to bake pretzels at home. Since going quickly to the Baker, and thus it has become. But here I quickly missed the good pretzles. You must to bake but also even that!

Have then researched on the Internet, and also some found.
Highly recommended:
www.Andreas-boerner.de - pretzles and lye pastry
Schwbische kitchen - Lesson 8: pretzles

After I finally came to sodium hydroxide, ging’s at the pretzel baking. The first attempts have failed however miserably. Result was baked out and hard things; of real Swabian pretzels no trace. And the Kauapparat was claimed in addition by the rough cooking salt.
In June, I have then in Germany of some bakers give tips me. And a lot purchased: duration baking sheet, Pretzel salt and natural sourdough.

And now I bake my own delicious pretzles me here:

500 g of flour, 20 g yeast, 10 g of salt, 30 g Fett(Öl), 250 ml of water, natural sourdough
40 g NaOH dissolved in 1 liter water (security advisories please!)

I make no dough as in Germany, but shuffle all together. Here ist’s so warm that the yeast also so „arbeitet“. Of the natural sourdough I give only half of the specified set up, otherwise schmeckt’s too much for whole grain. After I've well kneaded by the dough, I let him 30 minutes to go, play dough through it again and wait another 30 minutes. Then, I share the dough into 8 pieces, roll out to about 50 cm long, thicker in the middle of strands, and from it form the Brezelteiglinge, of course with the famous „Doppelschlinge“.
I gefriere a immediately the pieces. The frozen dough pieces can better be liquor and absorb not so much lye. In addition you can kept it so a few days.
The frozen dough dive I just in the sodium hydroxide solution (to the be liquor I put on gloves me), put them on the baking sheet lined with baking foil (the dough laugte not directly on aluminium sheet set!) and Pretzel salt is on it properly.
I bake the pretzel 30 minutes in the preheated water heaters (second highest temperature setting, top rail - because you must try).

Greeting
Thomas

And the result:

[Ursinho4711]

Ah, a competitor. I thought I was the only successful "Baker" here in the Forum...

Where are you grabbing your sour dough? Will you him, as I also do it, yourself to? Or do you have a source where you can buy it. I have 30% Committee namely about when I sit down on himself. Mould growth, even though I follow 1000 dicas (from sour dough forums and umpteen bread baking books).

Good night and Prost (will probably a degree to the pretzel tilt?)
Ursinho

[sfio]

I have brought the leaven from Germany.
Labels: "sourdough (dried)" "yeast extract" or "Natural sourdough." "Teigsäuerungsmittel". Gibts there in all health food stores (Alnatura, Ark) and also in the supermarket (good & gladly).
Self mixing I not tried yet, was too uncertain to me.

Greeting
Thomas

[brasilianer]

Hi people...

Parabens for this pretzel... This would be exactly right now for our Weisswurst....

Someone can give a hint me where I here in Brazil This lye pretzel making can organize and means.... like that in Portuguese

Dear greetings from Brezellosen Canoa Quebrada....

Mani

www.pousadavialactea.com

[sfio]

NaOH is here called "hidroxido de silicate".
Turn at the Chemical Institute of a university or at a hospital laboratory and ask whether they can order you it. [--------------]. Don't say, rather, that you are using it for pretzel. Hidroxido de silicate here usually used to clean the toilet
Greeting
Thomas

Edit.:
Note on NaOH quality House

Please keep in mind
http://Brasil-Web.de/Forum/ShowPost....6 & postcount = 32

[Ursinho4711]

Oi their 2 Baker!

I will, try when I am back in Rio, times to dry a successful sourdough. Then I could send to the powder you. Reminds you me, if I forget it again? When I am in Brasil my thoughts that circle the first weeks to other (nice) things...

Stay alive
Ursinho