🔥
6d (edited) • 🏆 Show Off Your Bakes
Sourdough Pretzel Loaf
Good Morning Bakers!!! I finally baked a Sourdough Pretzel Loaf and it's awesome!!! The outside tastes like a pretzel and the inside is even better! My one inclusion is mild cheddar cheese. I may make a cheese sauce for dipping. I thought I had over proofed it but looks like the crumb is nice and even, it shaped well by keeping its form and it had good oven spring. I encourage you to bake one too. My tip is to use a low hydration dough.
Recipe:
165g Active Bubbly Starter
400g water
325g KA bread flour
325g Kirkland all purpose flour
15g Salt
Mix together starter & water, mix until water is milky and starter is dissolved . Add all of the flour and mix together for 7 minutes, start mixing with a with a whisk and finish with your hands using a clawing motion. Cover and rest dough for 1 hour. After the 1 hour fermentolyse uncover dough and add the salt. Wet hands slightly and dimple the salt in for 1 minute. At this point you can use the Rubaud method but if you’re unable to do that you can do stretch and folds to incorporate the salt thoroughly. Rest dough for 30 minutes . Complete 10 slap & folds. Cover and rest 30 minutes . Complete 2 sets stretch and folds. Cover and rest 30 minutes. Complete 2 sets of stretch and folds. Cover and let rest undisturbed for 3-6 hours at 78*F or until your dough has proofed to 75%.Turn dough out onto a floured surface, pre shape dough, cover and let rest 15 minutes. Uncover and laminate dough and shape into a boule. Flip dough upside down into a Banneton. Cover well and cold retard for up to 16 hours. In a large stock pot, boil 5 quarts of water. Once water starts boiling turn dough onto a round bread sling and score. Pour 1/2 cup of baking soda into water. Let the baking soda fizz settle then CAREFULLY place bread on sling into the water and spoon water over the whole top of the loaf. Boil loaf for 30 seconds total. Remove from water and QUICKLY place loaf into your baking vessel. Bake 450*F for 30 covered. Rotate pan 180 degrees and bake 25 minutes covered depending on your oven. (It takes 55m in mine). Remove from oven at 190*F and immediately butter the entire outside of loaf and sprinkle Maldon Sea Salt Flakes . Allow loaf to cool COMPLETELY before slicing.
Cheese Sauce For Dipping:
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk, or more as needed
- 1 teaspoon spicy brown mustard
- ½ teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 2 cups shredded mild or sharp Cheddar cheese
Directions
Melt butter in a small saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting, stirring constantly for 30 seconds to 1 minute. Stir in the milk, mustard, Worcestershire, garlic powder, and salt. Cook until mixture starts to bubble and thicken, 3 to 4 minutes. Remove from heat and gradually stir in Cheddar cheese until melted and smooth. Keep in mind that the sauce will thicken as it cools, so if necessary, add a little more milk to reach dipping consistency.
14
77 comments
Sourdough Pretzel Loaf
powered by
skool.com/crust-crumb-academy-7621
#1 Rated Bread Community on Skool
Coaching, not judgment. Sourdough, yeasted, enriched & every bread in between.
✔ ProveWorth Certified ⭐⭐⭐⭐⭐
Suggested communities
Powered by