Pretzel sourdough
115 g starter
320 g water
500 g bread flour
11 g salt
Mix starter and water for the autolyse, then mix flour until shaggy, rest covered for 30 minutes, then add salt and stretch and fold, rest in bowl covered for 45, stretch and fold, rest 45 minutes and coil fold x2. Let proof, then shape and rest overnight. Before baking, boil 9 cups water with 3/4 cups baking soda, lower the dough into the boil and ladle it over for 30-45 seconds, remove (I use a silicone sling). Score, flakey salt, bake in a Dutch oven for 30 at 425, then remove from the Dutch oven and finish for about 5 minutes.
Will add crumb pics when I can slice it.
u/MetalNo6231 — 1 day ago