We will travel, (virtually) to the, Macgillycuddy's Reeks in Ireland, where we will source the world renowned stout. From there we trek east, to the Bayerische Alpen in Germany. At it's highest peak we find, the rarest heirloom rye grain. On our way down we visit the reclusive monk sanctuary, where we will endeavor to acquire the closely guarded secret formula. I submit my interpretation of...
Bayerische Brezeln
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Just wondering, Will - is the Guinness for Bakers' refreshment, or is it part of the recipe ?
Lance
Strictly for the formula. That being said, I have it in stock because it was a staple of my diet not too long ago. Black and tan equal parts Modelo & Guinness. Yum. However, I decided to eliminate Alcohol completely . I don't miss it at all. Smile... Another favorite was Dewar's on the rocks . I guess it's time to pour this down the drain? I think, I like the idea that I could if I choose too.
The first draft of the original formula is also attached.
Observations:
The low hydration dough has expanded nicely overnight, during the cold retard/fermentation. That being said the 50% dark Rye Flour dough is very stiff. I believe Warming the dough at room temperature will be necessary.
Phase two:
1. Divide and pre shape directly out of the refrigerator
(Ten balls at 83 g)
2. Rest at room temperature for 30-40 minutes
3. Water bath
4. Bake
I am not a fan of drinking Guinness but I love adding it to bread. Looking forward to seeing your final results.
I am thrilled with the results of this bake. I plan on starting another batch tonight. That will be made into rolls. Eight pieces rather than Ten. My question is, do you water bath your pretzel rolls? Any tips on doing so?
Thanks
Will F.
I find this method from Inside the Jewish Bakery " works a treat!
The final shaping. The secret here is to take the time to let the dough rest. Stretch the dough in stages.
Master peice!
Makes an alcohol-free version of its beer.
I used alcohol more for the mood altering effects. Glad I put down that vice, along with tobacco. Now I am high on life! Smile...
Great job on these pretzels Will. As someone who recently started to bake pretzels, you did a really awesome job with the rolling and shaping. I think my dough recipe started out way too high hydration and then the most recent was in the ballpark of what it should be, but I think I should reduce it a couple of percent more.
Benny