Section 1

Pretzel Sourdough Bread

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This recipe makes about 6 lbs of dough. The dough is divided into four 1.5 lb loaves for the recipe.

The motherdough is added to some water and flour the night before baking to make this preferment:

v 2 cups vigorous motherdough starter � 1 lb- 6 oz

v 3 cups water � 24 oz

v 9 cups bread flour � 2 lbs � 8.5 oz

This will make a thick preferment and you may need to get in there with your hands to mix it well. After mixing the ingredients well, cover the bowl and allow the preferment to set overnight at room temperature.

Next morning pour the preferment into your dough mixer and then add:

v � �cup evaporated milk � 4.3 oz

v 3 Tablespoons oil � 1.5 oz

v 2 Tablespoons Malt syrup � 1.6 oz

v 5 teaspoons salt � 1 oz

v 4 cups Bread Flour � 1lb� 2 oz

Additional items you will need are:

v Large flat pan like a roasting pan

v A toaster oven rack or small baking rack

v Some hanger wire for making handles on the rack

v 2 gallons of water

v 2 cups of baking soda

v 1 Tablespoon of Salt

v 1 egg beaten with 1 Tablespoon of water for the egg glaze

v Flaked salt or crushed rock salt

Mix all ingredients together just until incorporated using a low speed on your mixer and then allow the dough to rest for 15 minutes(autolyse). This is a stiff dough.

After autolysis, mix dough on low speed for about 1 minute. Then let the dough bulk ferment ( first rise) for 4� hours. After bulk fermentation, pour out the dough onto a lightly floured surface and knead just enough to gather into a ball. Divide the dough into four pieces Shape dough into a French type loaf shape (batard or torpedo) and then allow the dough to rest for 5 � 10 minutes (bench rest). After benching, (resting) shape loaves into their final shapes and put them into the couche. Allow the dough to final proof for 2 � 2.5 hours (just until not quite doubled but soft when you press in a finger).

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When the dough is almost done proofing, bring to a simmer in a large flat pan ( I used a roaster pan over two burners) about 2 gallons of water. Add 2 cups of baking soda and 1 Tablespoon of salt to the water. Find something that will allow you to lower the proofed dough into the simmering water and take it back out. A very large slotted spatula would work or get a rack from your toaster oven and add handles to it. A small baking rack would also work if you get some wire from a coat hanger and bend it to make handles for the sides. When the dough is ready, lower the dough into the simmering water, rack and all, and let it simmer for 15 seconds on each side. It will float in the water so turn it over after the first 15 seconds. Take out the dough and place it on a baking sheet that has been greased, spread the whole outside of the dough with an egg wash (1 egg beaten well with one Tablespoon of water added) Then sprinkle the top with flaked salt. You can also use rock salt that has been pounded into smaller pieces. Slice x�s into the top of the dough . Then using the same technique, process another loaf and put it onto the same baking sheet as the first loaf. Place the pan into a hot 400 degree oven. Then quickly take another baking sheet and process the other two loaves. Place this baking sheet into the oven too and bake for about 30 minutes, taking out the first pan and leaving the last pan in until done. (Since the first pan went in 5 � 10 minutes earlier than the second pan take it out earlier making sure it got about 30 minutes of baking time, or the dough looks dark reddish brown). Cool and be prepared to eat some terrific bread. This bread is best eaten fresh. If you have to store it overnight, store it in a paper bag as the salt will leach out moisture and make the crust soggy. Next day it makes great sandwiches and toast. By day three it is inedible. Pretzel bread is great with sharp cheese and butter or mustard. It also makes great sandwiches with pastrami and salami.

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