Brod & Taylor FP-101 Manual De Instrucciones página 80

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Make the washing soda. While the dough is rising, preheat the oven to
350F / 175C and line a large sheet pan with foil. Spread 1½ cups (375g)
baking soda out over the foil and bake until the pretzels begin their final
proof, about 75-90 minutes.
Divide and pre-shape the dough. When the dough has risen, turn it
out onto a sparsely floured work surface and de-gas by pressing it into a
rectangle. With a sharp knife, cut the dough into eight pieces about 3.1oz
(90g) each. Throughout dividing, pre-shaping and shaping, work with one
piece of dough at a time and keep the rest covered. Press each piece
into a little rectangle and then roll it up into a cylinder, starting from a long
end. Pinch the seam closed and seal the ends, then allow the cylinders to
rest, covered, for 5 minutes.
Preheat the oven. While the pretzels are resting, remove the washing
soda from the oven and set it aside to cool. Turn the oven to 400F / 205C.
Shape the pretzels. Lightly dust the two Proofer-sized sheet pans with
flour. Starting in the middle and using a fair amount of pressure, roll the
cylinders into ropes with your hands, until they reach a length of about 20
inches (50cm). For a pretzel with a chubby lower loop, leave the dough
thicker in the middle. Form a U shape, then twist and bring the ends down
to create the classic pretzel shape. Press lightly to seal the ends.
Proof the pretzels. Proof the pretzels in the Proofer for 15 minutes.
Alternatively, the pretzels can be proofed, covered, on the countertop.
In a 68F / 20C room, they will take about 25-30 minutes. The pretzels
should still be underproofed when they begin the finishing process.
Set up the finishing station. Starting at one end of a work area, set up
a non-reactive container with one quart / one liter of cool water. Ideally,
this first dipping container should be large enough to float four pretzels
in one layer (we used a stainless steel frying pan). Next to that container,
place a bowl with about 1.5 quarts (1.5 liters) of cool water for rinsing the
pretzels. Rinsing prevents the crust from being bitter. After the dipping
and rinsing bowls, prepare two pieces of parchment (or silicone liners) to
line the baking pans. Last in line, lightly beat one egg for the egg wash
(optional) and set out the sprinkling salt.
Sensible precautions. Keep washing soda away from eyes and avoid
reactive surfaces such as aluminum. If the solution gets on seasoned
stone surfaces it will clean off the seasoning.
Gradually pour the washing soda (it will now be about 1¼ cups or 190g)
into the first dipping container while whisking, then continue to whisk until
dissolved.
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