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Laugen Pretzel Recipe｜Isigny butter
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=f5nQQIRF2aE
The bread in this video is Soft Laugen Pretzel. • Milk and butter are added to the dough to give a soft texture. • You can feel the unique savory taste and flavor at Laugen Pretzel. • It's really savory if you eat it with whole isigny butter! • Mukgling's baking method uses the No Knead method. • Using the minimum tools, seek bread making at home easily. • Anyone can make bread easily. • (B's(%) = Baker's Percentage) • (Tr(g) = Truth Input) • ■ Dough Formulation • B's (%): 100.0%, Tr (g): 266g Strong Flour(Bread Flour) • B's (%): 1.2%, Tr (g): 3g Instant Yeast • B's (%): 2.0%, Tr (g): 5g Salt • B's (%): 8.0%, Tr (g): 21g Sugar • B's (%): 7.0%, Tr (g): 19g Unsalted Butter • B's (%): 70.0%, Tr (g): 186g Milk • ■ Process • ■ Click the Subtitle button → Subtitles will be displayed in the video. • 1. Put milk in the bowl. • 2. Put an instant yeast. • 3. After 1 minute, mix evenly the instant yeast. • 4. After adding salt and sugar, mix them evenly. • 5. After melting the butter (37 ℃), put it in the bowl. • 6. Put the flour. • 7. Using a scraper • Mix evenly until the flour is invisible. • 8. After 15 minutes of Rest, the first fold (folding) • 9. After 15 minutes of Rest, the second fold (folding) • 10. After 15 minutes of Rest, the third fold (folding) • 11. After 15 minutes of Rest, the fourth fold (folding) • 12. After 15 minutes of Rest, the fifth fold (folding) • 13. Refrigerated fermentation 1 hour (refrigerator temperature: 2℃) • 14. After refrigeration fermentation, Dough Division:80g • 15. Round the dough. • 16. Rest for 20 minutes at Refrigerater. • 17. Molding in the shape of a stangen (length: 16 cm, bar size) • Molding in pretzel shape • Molding in Roll forming • 18. Rest in the refrigerator for 5 to 10 minutes • 19. Preheat oven and lodge 10 inch combo cooker. • (Preheat before dough molding) • Preheat the highest oven temperature, my oven: 250℃ • 20. Caustic soda(NaOH) + Water Mixture: Laugen solution (Laugen) • Put warm water into stainless steel bowl and add caustic soda • Fully dissolved in water. • Water 100, caustic soda (NaOH) 4 ratio • The molded dough was completely immersed in a caustic soda solution(Laugen) and then panned • Scoring(Coupe), Salt topping • 21. Panning the dough into the preheated lodge 10-inch combo cooker floor • 22. Cover the lid of lodge 10-inch combo cooker. • 23. Put it in the oven (At this time, lower the temperature to 200℃ and bake.) • 24. After 10 minutes baking, remove the lodge lid and continue baking for 2 minutes • (About 12 minutes in total) • ■ Topping Butter in the Video : Beurre d'Isigny • ■ Caution: Always be careful when using oven, lodge combo cooker • (It is very hot, so use it after wearing very thick oven gloves) • ■ Caution: Be sure to wear protective gloves and goggles when using caustic soda (NaOH). • #LaugenPretzel • #SoftPretzels • #PretzelRecipe • #HomeBaking
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