working on my shaping
These turned out great. Still couldn’t taste any sourdough. I was worried I cut out too much yeast, but I think they rose just enough.
I made sure to keep them in the lye dip for 15 seconds and let them drain on a rack before putting on the baking sheet. I was going to grease the parchment but forgot. They didn’t stick too much though.
Next time I might try to let the dough rise a little before shaping to see what kind of difference it makes.
The amounts below are for 4 pretzels.
| Total Formula | Starter | Final Dough | |||
| Ingredient | % | grams | % | grams | grams |
| bread flour | 100.00 | 250.00 | 100.00 | 37.50 | 212.50 |
| water | 55.00 | 137.50 | 100.00 | 37.50 | 100.00 |
| active dry yeast | 0.50 | 1.25 | 1.25 | ||
| 100% hydration starter | 75.00 | ||||
| brown sugar | 1.67 | 4.18 | 4.18 | ||
| unsalted butter | 3.78 | 9.45 | 9.45 | ||
| kosher salt | 2.80 | 7.00 | 7.00 | ||
| TOTAL | 163.75 | 409.38 | |||