Thank you! And yes, it has been SO varied :-D I've been knocked off my feet many times, and for good reasons. I'm glad I'm not the person I was anymore, though I wouldn't miss a second of that journey, either. And the bread - yeah, the seed bread is nice. But the real deal was when I first made the Pretzel-Bun aka "Laugenbrötchen". It was around 2 years after coming to Ecuador, and the taste of that one was just pure delight. A taste of home in a time when I was definitely not the person I am now.
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The journey maketh the man as they say even though it may not be the most pleasant!
That's pretzel bun one sounds like a corker!
This is a best-case picture :-D But they are indeed really tasty, always.
Phwooar, if it's not a secret you have to let me in on that recipe. I am an avid baker myself!!
It's the alkaline solution you bathe it in. NaOH- or Sodiumhydroxide is the best to use, as you can use it in cold water. You can also use Sodium Bicarbonate/baking soda (not baking powder), but you have to heat that one up until boiling and then keep up the high temperature in at least 30seconds bathing each side, which accelerates the rising process of the yeast.
But that's basically all there is - the dough is just a regular white-bread-dough, maybe a little less hydration than a regular baguette. We use 300g Water on 500g flour, plus 10g of oil or fat of your choice - more or less, there's always some regulating thing that the main baker does when sensing the dough :-D
Oh yeah, that's what I do with bagels! Top notch 😃😃
Try pretzel bagels then! The dough is the same, you just have to add some Baking Soda to the boiling water. I think it was 50g per liter or something like that, you'd have to look that up. Pretzel bagels are delicious :-D
Yeah, that's what I do to get that proper shiny exterior. I am a happy man!
Oh, be careful if you decide to use NaOH - it's very alkaline and can cause burns on the skin, so wear gloves or don't touch it :-D