by A.J. Coltrane
A big batch of pretzels:
Using this recipe:
400g bread flour, 220g water (55% baker’s percentage), 10g (2.5% bp) salt (does not including the finishing salt), 4g diastatic malt (1% bp), 20g unsalted butter (5% bp), 1 tsp yeast.
It’s the same ratios as the 2nd Pass — everything was doubled this time. (All the more reason to use Baker’s Percentage when baking.)
Each pretzel used 1/2 of the recipe, so each one contained basically 1/2 lb of flour. Everything on the counter represents a little over 6 pounds of flour, almost 10 pounds of ingredients in total. The oven has enough room to bake two at a time, so I was starting a new batch every 20 minutes. Two in the oven, two proofing on the counter covered in egg wash, two resting before shaping, two being shaped, and two in the mixer. It was an assembly line.
I finally got the “classic pretzel shape” right. I’m not sure what I was thinking before. I doubt I’ve ever really looked at a pretzel I guess.
All that, and we discovered that we couldn’t bring them into the beer event, so they got to hang out in the car.