Fig & Ricotta Oatmeal Search Result from EatingWell

Like Us?



Tell me more about Project Foodie recipe search

  add another ingredient

- or -


Print E-mail
Friday, 06 January 2012
List of viewable recipes from "The Fundamental Techniques of Classic Bread Baking" by French Culinary Institute

Recipe from The Fundamental Techniques of Classic Bread Baking by French Culinary Institute ("Stewart, Tabori & Chang", 2011)

Makes 1 dozen pretzels

Estimated time to complete: 3 hours or up to 24 hours

Intensive mix

Desired dough temperature (DDT): 75°F (25°C)

Ingredient  /  Amount   /     Baker's Percentage

  • High-gluten flour 732 grams / 1 pound 10 ounces 100%
  • Water 373 grams / 131 / 8 ounces 51%
  • Fresh yeast 29 grams / 1 ounce 4%
  • Lard or unsalted butter 29 grams / 1 ounce 4%
  • Malt syrup 22 grams / ¾ ounce 3%
  • Salt 15 grams / ½ ounce 2%

Total 1200 grams / 2 pounds 10 1/3 ounces 164%

  • Flour for dusting
  • ¼ cup baking soda for boiling
  • Pretzel salt for sprinkling


  • Scale
  • Standing electric mixer fitted with the hook
  • Plastic film
  • Two 12 x 18-inch sheet pans
  • Parchment paper
  • Large pot
  • Spatula
  • Slotted spatula
  • Wire racks

ImagePrepare the mise en place. Combine the high-gluten flour with the water, yeast, lard, malt syrup, and salt in the bowl of a standing electric mixer fitted with the hook. Mix on low speed until blended. Increase the mixer speed to medium and mix for about 8 minutes, or until the dough has come together and the gluten has developed.  Lightly flour a clean, flat work surface. Scrape the dough onto the floured surface and divide it into twelve 100-gram / 3½-ounce bâtard-shaped pieces (see pages 68-69) on the floured surface. Cover with plastic film and bench rest for 15 minutes. Line the sheet pans with parchment paper. Uncover the dough and, if necessary, lightly flour the work surface. Carefully shape each piece into a log approximately 30 inches (76 centimeters) long that is somewhat fatter in the middle and tapers out to the ends (see photograph above). Turn each log into a pretzel shape by taking the two ends and crossing them twice at the top of a circle of dough (see illustration above). Then pull the ends down and press them into the center of the dough circle, carefully pinching the dough together. Place the pretzels on the prepared baking sheet. Cover with plastic film and proof for 1 hour. Transfer to the refrigerator and let rest for at least 30 minutes or up to 24 hours. About an hour before you are ready to bake the pretzels, preheat the oven to 450°F (232°C).

Shortly before you are ready to bake, bring 2 quarts / 1.9 liters water to boil over high heat. Add ¼ cup baking soda. Uncover the dough and, using a spatula, carefully transfer the pretzels, a few at a time to the boiling water. Boil for 5 seconds then, working with one at a time and using a slotted spatula, lift the pretzels from the water and return them to the sheet pans. Working quickly, generously sprinkle the top of each pretzel with pretzel salt. Continue until all the pretzels have been boiled and salted. Transfer the pretzels to the preheated oven. Bake for 20 minutes, or until the crust is a deep reddish-brown. Remove from the oven and transfer to wire racks to cool.


Last Updated ( Sunday, 08 January 2012 )
< Prev   Next >
Privacy Policy - Terms of Use - Site Index
Copyright © 2007 - 2012 by Project Foodie. All Rights Reserved.

Logo and website color scheme/theme by Elizabeth Goodspeed.