|King Arthur Sir Galahad Flour||10kg||100%|
Poolish Mix ingredients until incorporated. Cover and let rest 12-15 hours at room temperature.
Desired Dough Temperature 75°F
Final Dough Mix 3-4 minutes in first speed. Mix 4 minutes at second speed.
Bulk Fermentation 20 minutes.
Divide 100g and pre-shape cylinders. Rest 20 minutes. Shape as pretzels and place on pans with silpats or heavy duty parchment.
Leave at room temperature for 30 minutes, cover and refrigerate for 2 hours; OR cover and refrigerate 12-18 hours with no room temperature. Dip in 4% sodium hydroxide solution. Salt and score.
Bake at 450°F with no steam, about 15 minutes.
|King Arthur Sir Galahad Flour||2.5kg||100%|
|King Arthur Sir Galahad Flour||7.5kg|