German Lye Bread Brezel
1.
Prepare the materials used.
2.
Put the dough materials except the butter into the mixing bucket of the chef's machine, turn on the low gear and stir to form a dough, then turn to medium speed to continue kneading.
3.
Knead until the dough is smoother, add softened butter, turn to medium speed and continue to knead until the butter is kneaded, until the expansion stage.
4.
After the dough is rounded, place it on the tray and pat it flat.
5.
CF-100A fermentation box, select a temperature of 28 degrees, a humidity of 70%, and a time of 30 minutes. Add water to the bottom water tray for humidification. After the preheating is completed, the dough is put into the basic fermentation.
6.
The fermented dough is vented and divided into 12 equal parts, about 70g each, round and cover and relax for about 30 minutes.
7.
Roll the loose dough into an oval shape, turn it over and lay it horizontally, fold inward from the upper and lower 1/3, and fold it in half after a little compaction in the middle, and press the joint with the base of the palm.
8.
Knead the dough into a strip with a thick middle and a thin strip about 60 cm in length. Lift the two ends and cross them twice, then stagger the ends and stick them on the dough.
9.
CF-100A fermentation box, select the temperature 28 degrees in advance, the humidity 70%, the time is 30 minutes, add water to the bottom water tray to humidify, and the dough is put in to relax after the preheating is completed and the sound is prompted.
10.
Move the loosened dough to the fresh-keeping box, cover it and freeze for about 1 hour.
11.
Prepare alkaline water: Heat the water to about 40 degrees, then carefully add the baking soda, and use the whisk to stir until the alkali melts.
12.
Wearing 2 layers of silicone gloves on your hands, put the dough into the alkaline water one by one, turn the dough over in the middle, let each side soak for about 20 seconds, drain the water and place the dough into the baking pan with tarpaulin at intervals.
13.
Use a sharp knife to make a cut in the thicker part of the dough, and sprinkle an appropriate amount of coarse sea salt.
14.
COUSS CO-960M electric oven, select the hot air mode, preheat at 200 degrees in advance, put in the baking tray at intervals, and bake for about 20 minutes.
15.
After baking, the bread is immediately out of the oven. Take out the baking tray and place it on the wire rack to let cool.
16.
The finished product has a beautiful shape.
Tips:
1. Because the water absorption of each flour is different, do not add liquid at one time, please adjust appropriately according to the state of the dough.
2. If you like a soft taste, you can relax it for about half an hour and then freeze after finishing. If you like a firm taste, you can freeze it directly after shaping. The purpose of freezing is for the dough to be better handled in soaked alkaline water and not easily deformed.
3. When preparing the alkaline water, be sure to put warm water first, and then the baking soda, so as to avoid the baking soda splashing and causing danger. Also, the alkali is corrosive. Be sure to wear thicker gloves during operation, and don't let the skin come into contact with it, and the bakeware should be lined with tarp to prevent the alkali water from corroding the bakeware.
4. The oven must be preheated in advance. When the dough is soaked in alkaline baking water, the action must be continuous and rapid. After all the dough is soaked, put it in the oven for baking. If the dough is left for too long, it will be easy to rise during baking. A lot of small bubbles.
5. After using up the remaining baking alkaline water, you can turn on the water from the faucet and pour it in, and then clean it up with the water, which can play a cleaning role.
6. The baking temperature and time are for reference only, please adjust appropriately according to the actual situation.
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