auntlainey

Patron

Dough was rather wet and hard to handle. +5 grams flour next try.

In future batches I would boil them a little longer, perhaps that would make the crust a little chewer.
Also I did roll 1/8, 100 grams, of dough for each pretzel as directed to 24 inches. After proofing the hole were very small and baking made them into a cross between a pretzel and a bagel in shape. This impacted the texture and reduces the surface tension making the results not as satisfying a bite,
Going to try rolling to 36 inches, changes.
-Larger parchment squares
-boil 1 at a time to prevent crowding
-Bake pretzels 4 to a sheet on 2 sheets to accommodate.
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Used 14” rimmed Caphlon griddle and clear glass lid from another large skillet. This helped to both batch and monitor the cook while retaking heat.

This is my third and best batch for flavor and cook. Cooked on 4th day of fermentation.