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Ingredients

10kg
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200g
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200g
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600g
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200g
Salt
400g
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5.1l
Water

Method

Mixing time: 5 + 4 minutes

Dough temperature: 22° C – 24° C

Bulk fermentation time: none

Scaling weight: 2.100 kg – 2.400 kg for 30 pieces

Intermediate proof: 10 minutes

Processing: pretzels

Final proof: approx. 50 minutes

Baking temperature: approx. 240° C, with opened damper

Baking time: 16 – 20 minutes

After the intermediate proof, divide the dough pieces and mould long into sticks. Process the sticks into pretzels and allow final proof. After the subsequent stiffening time, dip the dough pieces briefly into pretzel lye, place on trays with paper, sprinkle with salt, cut and bake immediately without steam with open damper.

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