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Just FYI, if you dunk your loaf in boiling water with baking soda in it, you get a pretzel loaf. And it’s INCREDIBLE
500g flour
300g water
150g starter
10g salt
Mixed and performed stretch and folds and then bulk fermented over night. Added cheddar and jalapeños before I shaped and then cold proofed for another 24 hours. Brought a big pot of water to a boil and added baking soda, a little 1/3 cup. Dunked the loaf into the boiler water for 2 minutes and constantly ladled water of the top. Then scored, salted, and into the Dutch over, 25 min at 450°, another 20 min at 425°
u/Armadillo_Pilot — 5 days ago