Wednesday, October 16, 2013

The Official Hearhbakedtunes Pretzel

The Rye King is proud to announce the release the formula for the Hearthbakedtunes Rye Pretzel. 

I can not tell you how many times I have made pretzels over the past five years, and how many different flour percentages and hydration ratios, but I have finally come to the one that is just right! I light but healthy dose of rye, perfect salty and crunchy taste and a delightful crisp crust. 


Ingredient:
Weight
Percent
Bread Flour
450
90
Whole Rye Flour
50
10
Shortening
40
8
Water
300
60
Yeast
5 (1 teaspoon)
1
Salt, Kosher
15 (2 ¼ teaspoon)
3

Mixing:  Scale the water into the mixing bowl, and then scale the remaining ingredients into a separate bowl, scaling the shortening last. Add to the water and mix on the first speed for three minutes. Increase the speed of the mixer and mix for an additional 3 minutes. The dough will have considerable gluten development but will not be completely smooth.

Fermentation: Allow the dough to sit covered with plastic at room temperature for 60 minutes.

Folding: Not needed

Dividing: Divide the dough into 9-95 gram pieces and cover with dampened bakers linen for 10 minutes. 

Shaping: Roll each piece into a 14-16 inch log that is slightly tapered. Pick up the dough by the bight (the middle) so that you have an upside down U shape. While holding the bottom two ends spin the bight 360 degrees. The bight is the folded on top of the two bottom ends and a pretzel shape is formed. Repeat for all pieces, place on a oil sprayed sheet pan and cover with dampened lined for about 15 minutes. 

Boiling: In a large pot (I use a 14 inch skillet) boild at least 1 quart of water. Once at a rapid boil 4 Tablespoons of baking soda, one Tablespoon at a time, to prevent from foaming over. Place pretzels in the water carefully one at a time, and allow to boil for fifteen seconds, flip and boil another fifteen seconds. Remove with a slotted spoon and place on a sheet pan fitted with a cooling rack to drain. Sprinkle with cheddar cheese and caraway seeds. Repeat for the rest of the pretzels. Once sufficiently drained place on sprayed baking sheet and bake at 400 degrees for 20-25 minutes or until a dark brown color. Eat warm 



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