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Louis Remolde: The Single Baker

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baking

Sourdough Pretzels

So if you have the Sourdough starter and you keep up with the feeding, this will be very easy.
So when keeping up Sourdough you always have a discarded amount that you can use for other baking projects of the moment. Like Pretzels.
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Ingredients

1/2 cup unfed Sourdough
1/4 cup plus 2 tablespoons of lukewarm water
1 1/2 cup all-purpose flour
1 tablespoon sugar
1/2 tablespoon vegetable oil
3/4 teaspoon salt
1 teaspoon active dry yeast
4 cups water
1/4 cup baking soda
1 egg teaspoon water

In the bowl of your stand mixer fitted with dough hook, combine starter, warm water, flour, sugar, salt, dry yeast, and oil.
Beat on medium speed for 10 minutes until smooth and alittle sticky. Transfer the dough to lightly oiled bowl. Cover with plastic wrap. Set aside for 45-60 minutes.

bakers note: I have made the dough and placed it in the refridgerator over night and then taken it out to raise and reach room temperature.
When the dough has doubled in size its ready.
Preheat oven 450 degrees
Line a baking sheet with parchment paper.
Prepare 4 cups water and baking soda on high flame.
Separate the dough into 6 egual portions about 3 ozs
Take one portion roll it into a long rope using hands . Measures about 18- 24 inches give or take.
Make a U shape and then twist press the ends into bottom.

When water and baking soda boils, drop each pretzel in alone for around 30 seconds, tranfer to baking sheet. Repeat.
Brush each one with egg wash then sprinkle course sea salt.
Bake 12-16 minutes let rest on rack 5 minutes.
Enjoy.

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