November 20, 2015 - 12:22pm
pretzel bread
Hello all those who love to bake:
I was wondering if I could just brush on a baking soda and water mixture on top of bread for pretzel bread, rather than boil the whole bread in boiling water to get the same effect of great pretzel taste? any ideas? I do not have a big enough burner to put breads in boiling water.. I can always experiment of course but was wondering if any of you have tried this suggestion.
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A wide sauce pan can work if you boil one side then flip for the other side. Or you could try pouring or spooning the water mixture over it. I am not sure if brushing is enough. You might try washing soda (or baked baking soda) instead of just regular baking soda too.
put the just shaped bread dough into a cold water bath and let them rise a little bit 10 to 15 min and remove to baking rack to bake.
http://www.nytimes.com/2010/09/15/dining/15curious.html?_r=0
I did an experiment brushing onto rolls... looking for it... what I did get was more torn like edges of scoring as opposed to crisp clear lines of hot bath.
spongehead,
My experience is simmered is better than boiled, so that might help.
I've also found the final proof (and not too much of one) is best in the fridge if possible.
I can not say definitively (as I have not repeated my results as yet) but so far I have found little if any difference between baking soda and 'baked' baking soda baths regarding color. Perhaps a slight advantage to the 'baked' in the 'pretzel crust flavor' of a true lye bathed one, but not much, in my opinion.
dobie
If the baking soda is "baked" wet your finger, dab a little soda on it and taste it. Compare to regular baking soda. The differences are obvious. The baked will be stronger and bitter and you will most likely spit it out. Good so. Baked baking soda will also take less time to affect the crust colour as pretzels bake. Flavour is much improved as crust colour improves and darkens.
Tepid water works too (great around kids) and when done, heat up the solution and let cool to kill bacteria for the next pretzel bake. I have observed that the solution looses its concentration with use. Additional "baked" baking soda can be added.