 |
Pre-Ferment
| Ingredients | American oz/lb | Bakers % |
| Water | 1 lb | 100 |
| Whole White Wheat Flour | 1 lb | 65.7 |
| Fresh Yeast | 1.5 oz | 34.3 |
| Total | 2 lbs, 1.5 oz | 42 |
Final Dough
| Ingredients | American oz/lb | Bakers % |
| Whole White Wheat Flour | 4 lbs | 80 |
| Sponge | 2 lbs, 1.5 oz | 42 |
| Water | 1 lb, 12 oz | 35 |
| Salted Butter | 6.5 oz | 8 |
| Sugar Granulated | 1.5 oz | 2 |
| Sea Salt | 1.5 oz | 2 |
| California Raisins | 1 lb, 4 oz | 25 |
| California Golden Raisins | 1 lb, 4 oz | 25 |
| Small Walnut Pieces | 1 lb | 20 |
| Total | 11 lb, 14.5 oz | 239 |
Procedure
| Pre-Ferment | |
| Mixing Time | 3 minutes on 2nd gear |
| Dough Temp | 82°F |
| Fermentation Time & Temp | 1 hour, 85°F |
| Final Dough | |
| Mixing Time & Speed | 2 minutes in 1st gear, 12 minutes in 3rd gear, after adding fruit and nuts mix for 30 seconds in 2nd gear. |
| Dough Temp | 82°F |
| Fermentation Time | - |
| Fermentation Temp | - |
| Folding If Needed | - |
| Dividing Weight | 6 oz |
| Resting Time | 5 minutes |
| Make Up | Roll out strip 2 feet with tapered ends and twist into pretzel. |
| Proofing Time | 1 hour. Dip in caustic soda solution, top with sugar. |
| Proofing Temp | 90°F |
| Proofing Humidity | 90% |
| Type of Oven | Any |
| Baking Temp | 350°F |
| Baking Time | 18 minutes |
| Steam If Needed | none |
| Finished Product Weight | 5.5 oz |
Formulation courtesy of Gary Gottenbusch, Servatii Pastry Shop
