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Sovital Mix - Brezel
Prep Time : 00h 07
Cooking Time : 00h 18
11 Brezels
Preparation Time: 7 minutes
Proofing and Resting Time: 45 minutes
Baking Time: 18 minutes
Outcome: 11 Brezels.
Tools needed: Mixer including bowl, Kitchen scale, baking tray and 3 ice cubes
Ingredients
- 100 g Sovital
- 400 g Wheat flour (Type 550)
- 8 g Roggena
- 20 g Butter
- 10 g Milk powder
- 6 g Salt
- 6 g Instant yeast
- 275 ml Water, ice, approx.
- Lye
- 35 g Sodium hydroxide (NaOH)
Method
- Mix all Ingredients for 2 minutes slow and 5 minutes fast. We recommend to use cold water to keep the dough temperature at max. 25° C.
- Cover and start bulk fermentation for 10 minutes.
- Scale the dough into 70 g pieces and mould round, cover the dough pieces and start the intermediate proof for 15 minutes.
- For each dough piece, use the palms of your hands to roll it out into long strands, about 45 cm in length.
- Fold the length of dough in half, then twist the two pieces around each other before pressing the loose ends together.
- Then pass the joined ends through the loop at the top. Press down on the dough to secure the twist.
- Once you have shaped your dough pieces, start the final proof for 20 - 30 minutes. After the final proof, store it in the fridge or freezer until they are firm.
- Brezel dip (lye): Use 1 litre of warm water and mix 35 g Sodium hydroxide (NaOH) inside. Use gloves and glasses while working with the lye.
- Once you Brezels are firm, dip the Brezel for 5 - 8 seconds in lye and place on a tray with silicon paper, and then sprinkle a little rock salt over the tops.
- The oven should have a temperature of 190°C when you put the Brezels in. After approximately 5 minutes of baking, decrease the temperature to 160°C and bake for 18 - 20 minutes.