Ingredients
T55 or T65 flour: 10 kg
Phil Levain Blé d’Or CRC®: 1 kg
Yeast: 0,25 kg
Salt: 0,16 kg
Milk: 1 kg
Butter: 2 kg
Water: 2,4 L
Preparation
Method with 10% dosage
Base temperature: 54°C.
Kneading:
- First speed: 5 minutes.
- Second speed (using a mixer): 7 minutes.
Dough temperature: 24°C.
First fermentation: 30 minutes.
Scaling: divide into 60 g dough pieces.
Intermediate proofing: 10 minutes.
Shaping: roll each piece to 60 cm and shape into pretzels.
Final fermentation: 20 minutes at 28°C.
Baking: dip the pretzels in a lye solution, score them and sprinkle with coarse salt before baking during 20 minutes at 200°C.
