The Art of French Pastry

pretzel. The lye solution is made with caustic soda, and you must be sure that you buy a food-grade lye pr ...

be kept for months in a sealed plastic bucket. Label it properly and make sure to keep it away from chil ...

moisture. Regular coarse sea salt is a decent second choice but it will have to be sprinkled on the pretzels ...

WEIGHT POOLISH Whole milk (3.5% fat) | 90 grams | ⅓ cup Dry yeast | 10 grams | 2½ teaspoons All-purpose f ...

DOUGH Water | 100 grams | 7 tablespoons Bread flour | 165 grams | 1 cup plus 3 tablespoons Butter (Frenc ...

¾ teaspoon) Sea salt | 7 grams | 1 teaspoon Butter (French style, 82% fat), softened, for the pans | As n ...

Pretzel salt or coarse sea salt | 25 grams or to taste | 1½ tablespoons or to taste METHOD 1 Begin b ...

Take the temperature of the flour and the room (convert to Celsius) and add them together. Then adjust your ...

Celsius and you will obtain 22°C; 21°C + 22°C = 43°C. 60°C—43°C = 17°C, the temperature required for your ...

top. Let sit undisturbed for 10 to 15 minutes. After 15 minutes cracks should have formed on the surface of th ...

3 Once the yeast has been activated it is time to mix and knead the dough. Adjust the temperature of ...

finally sea salt to the mixing bowl. Mix for 1 full minute on medium speed with the dough hook. The dough s ...

the bowl or that has risen up the hook. Mix for another 7 minutes on medium, until the dough is smooth and wraps ...

wrap and let rest in a warm spot for 20 minutes. Meanwhile, using a pastry brush, generously grease the 2 ...

solution might react with the metal. Set the mixture aside away from children and pets. Cut a large garbage ...

rest, cut the dough into 60-gram (about 2-ounce) pieces; the next step is to shape them. You should not use flou ...

sticks to the table a little, and then you ease the pressing while tightening the cupping. When the shapi ...

space in front of you. When you shape dough into balls, the gluten develops and makes the dough tight; be ...

with a towel and let them rest for 5 minutes. 7 Take the first sphere that you worked on and rol ...

until it is 6 inches long; the shaping has to be done gradually or the dough will rip or shrink back. Repe ...