Need help to develop Pretzel/ Hoagie/ Slider sourdough bread (no yeast, no baking soda).
Hi,
I want to make naturally leavened soft bread, I have eaten pretzel/ hoagie rolls for burgers and sandwiches and I would like to give it try in my bakery.
Can someone please help me to develop this recipe or at least provide me some guidance?
I misunderstood. You can teach me a thing or two. I'm sure someone on here has a recipe idea for you. I was just under the impression that you were venturing into sourdough.
any low to medium hydration sourdough and turn it into a pretzel. The pretzel flavour comes from dipping the shaped proofing roll into a lye bath to cause a chemical reaction in the outer dough skin.
converted to SD by taking 15% each of the flour /milk or water in the recipe and make a levain preferment with it using some starter to get it going. Just let it mature over 8-12 hours overnight and add it to the autolysed flour and water for the dough and then add the salt and sugar. Butter or lard goes in last after the dough is hydrated. In summer when things are warmer you can go down to 10% and in winter you can go up to 20% for the levain,
Things just take a lot longer with SD for ferment and proof. I have all kinds of recipes but none scaled for mass quantity, commercial bakery size and size does make a difference.
15% pre-fermented AP flour at 100% hydration. I use10 g of my NMNF starter to doa 3stage 12 hour levain but you can use yours however you normally build a levain.
Dough – Autolyse everything except the levain, salt & butter for 30 minutes before adding in the left outs. Develop the gluten, bulk ferment and proof as you normally would for a SD bread.
85 % AP flour
14% egg
10% Potato flakes
10% Non-Fat Dry Milk Powder
17% unsalted Butter
50% water
2% salt
I usually make them using 60% Half and Half in the dough and 15% half and half in the levain and drop the NFDMP. I brush the tops with half and half before they go into the oven and again when they come out. If I am sticking sesame seeds on them then I brush with egg wash and stick the seeds to them but still brush with half and half when they come out. You can use milk too for the liquid or non fat milk as well. Bake at 400 F for 12 minutes and then turn down to 350 F for another 12 minutes or so till they brown up. No steam needed
A sourdough starter yet?
Yes, I've been making sourdough bread for 5 years.
I misunderstood. You can teach me a thing or two. I'm sure someone on here has a recipe idea for you. I was just under the impression that you were venturing into sourdough.
any low to medium hydration sourdough and turn it into a pretzel. The pretzel flavour comes from dipping the shaped proofing roll into a lye bath to cause a chemical reaction in the outer dough skin.
Have fun and enjoy the experience:
http://www.thefreshloaf.com/recipes/pretzels
converted to SD by taking 15% each of the flour /milk or water in the recipe and make a levain preferment with it using some starter to get it going. Just let it mature over 8-12 hours overnight and add it to the autolysed flour and water for the dough and then add the salt and sugar. Butter or lard goes in last after the dough is hydrated. In summer when things are warmer you can go down to 10% and in winter you can go up to 20% for the levain,
Things just take a lot longer with SD for ferment and proof. I have all kinds of recipes but none scaled for mass quantity, commercial bakery size and size does make a difference.
Happy baking
If you want, you can provide me a small recipe for testing, thank you.
Potato SD Buns
Levain
15% pre-fermented AP flour at 100% hydration. I use10 g of my NMNF starter to doa 3stage 12 hour levain but you can use yours however you normally build a levain.
Dough – Autolyse everything except the levain, salt & butter for 30 minutes before adding in the left outs. Develop the gluten, bulk ferment and proof as you normally would for a SD bread.
85 % AP flour
14% egg
10% Potato flakes
10% Non-Fat Dry Milk Powder
17% unsalted Butter
50% water
2% salt
I usually make them using 60% Half and Half in the dough and 15% half and half in the levain and drop the NFDMP. I brush the tops with half and half before they go into the oven and again when they come out. If I am sticking sesame seeds on them then I brush with egg wash and stick the seeds to them but still brush with half and half when they come out. You can use milk too for the liquid or non fat milk as well. Bake at 400 F for 12 minutes and then turn down to 350 F for another 12 minutes or so till they brown up. No steam needed
It is basically the same as making a SD brioche
Thank you.