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Raamo

Raamo


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This weekend I made what might be my favorite thing from Modernist Bread - Modernist Pretzels!

 

The first thing you do is mix up Methocel F50 with water and let it hydrate for 18 hours.

step1.thumb.jpg.ba767b5e8b3719085d4d34faea3f5d65.jpg

This is what it looks like right after some immersion blender action.

 

Then 12 hours before make a poolish  Here it is right before it's used, nice and bubbly.

step2.thumb.jpg.ec6c1d0d8b5077a891238f37a79ff78e.jpg

 

 

Mix the water, poolish, and a bunch of other things including flour until full gluten development and you end up with something like this:

step3.thumb.jpg.6d854b4e43aee229d88809f42e889c11.jpg

It's coated with oil for it's fermenting step.

 

After 90 mins with no folds it grows:

step3b.thumb.jpg.1c2016243f8d24f32443e91c47af163a.jpg

 

Make this into 7 ~140g pretzels. I had a bit more dough so 2 were a little bigger.

step5.thumb.jpg.51671d9d380a066e7f79441ad1d25345.jpg

These are proofed, I did 5 in my oven on proof and 2 in my steam oven on proof.

 

As I proofed them I got the lye all setup:

step4.thumb.jpg.cb47caa8ebcd75a4c93fd8dc834d130e.jpg

  Safety First!

 

Post proof they bake for ~10 mins:

step6.thumb.jpg.9ec0e0721cb9819a1ca3a492281efe34.jpg

 

Don't really look like preztels yet,  face down into lye and add some salt, bake for 5 more mins and you get these:

StepF2.thumb.jpg.922dd90c54e448e0b482f4940390e120.jpg

stepF1.thumb.jpg.6015ef8a6261119d70b0162a32c026b3.jpg

 

Turns out they come out OK in both the steam oven and the regular oven.  These are super tasty! 

Raamo

Raamo

This weekend I made what might be my favorite thing from Modernist Bread - Modernist Pretzels!

 

The first thing you do is mix up Methocel F50 with water and let it hydrate for 18 hours.

step1.thumb.jpg.ba767b5e8b3719085d4d34faea3f5d65.jpg

This is what it looks like right after some immersion blender action.

 

Then 12 hours before make a poolish  Here it is right before it's used, nice and bubbly.

step2.thumb.jpg.ec6c1d0d8b5077a891238f37a79ff78e.jpg

 

 

Mix the water, poolish, and a bunch of other things including flour until full gluten development and you end up with something like this:

step3.thumb.jpg.6d854b4e43aee229d88809f42e889c11.jpg

It's coated with oil for it's fermenting step.

 

After 90 mins with no folds it grows:

step3b.thumb.jpg.1c2016243f8d24f32443e91c47af163a.jpg

 

Make this into 7 ~140g pretzels. I had a bit more dough so 2 were a little bigger.

step5.thumb.jpg.51671d9d380a066e7f79441ad1d25345.jpg

These are proofed, I did 5 in my oven on proof and 2 in my steam oven on proof.

 

As I proofed them I got the lye all setup:

step4.thumb.jpg.cb47caa8ebcd75a4c93fd8dc834d130e.jpg

  Safety First!

 

Post proof they bake for ~10 mins:

step6.thumb.jpg.9ec0e0721cb9819a1ca3a492281efe34.jpg

 

Don't really look like preztels yet,  face down into lye and add some salt, beak for 5 more mins and you get these:

StepF2.thumb.jpg.922dd90c54e448e0b482f4940390e120.jpg

stepF1.thumb.jpg.6015ef8a6261119d70b0162a32c026b3.jpg

 

Turns out they come out OK in both the steam oven and the regular oven.  These are super tasty! 

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