|Sir Galahad Flour||2.500||100|
|Sir Galahad Flour||7.500|
|Sir Galahad Flour||10.000||100|
Poolish: Mix ingredients until incorporated. Cover and let rest 12-15 hours at room temperature.
Final Dough: Mix 3-4 minutes in first speed. Mix 4 minutes at second speed.
Desired Dough Temperature: 75°F.
Bulk Fermentation: 20 minutes.
Divide 100 g 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.
Formulation courtesy of King Arthur Four