Pretzel - Molino Dallagiovanna
Dough:1000 g Nobilgrano flour N500 g water 50%80 g butter 8%20 g salt 2%10 g malt 1%30 g compressed yeast 3%Final dough temperature: 26/27° C Procedure:Knead all ingredients until smooth and...
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Cooking tools:
- Kitchen scale
- Stand mixer
- Mixing bowl
- Bench scraper
- Spider strainer
- Chef's knife
- Baking sheet
- Silicone baking mat
- Cooling rack
- Oven
- Parchment paper
- Measuring cup
- Spoon
Ingredients
- 1000 g Nobilgrano flour N
- 500 g water 50%
- 80 g butter 8%
- 20 g salt 2%
- 10 g malt 1%
- 30 g compressed yeast 3%
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