Difference between revisions of "Brezels and other Laugengebäck"
From German brewing and more
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+ | If there is any German baked good that goes well, it must be the ''Brezel'' (or ''Brezn''' as the Bavarian says). The Brezel is part of a group of baked goods that are called ''Laugengebäck'' (lye bread) in Germany and you find many different shapes. I'm in particular a fan of the ''Laugenbrötchen'' (lye roll). Here I want to share how to make them at home. | ||
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+ | The recipe that is used here comes from PDF document written for professional German bakers which I happened to come across on the internet [Ulmer Spatz]. I'm using the recipe for the Bavarian Breze scaled down from the 10,000 kg version. | ||
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+ | This is what you need for the dough: | ||
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+ | =References= | ||
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+ | :[Ulmer Spatz] Backforum Bingen, [http://www.meistermarken-ulmerspatz.de/downloads/bbz/Herstellung_Laugengebaeck.pdf ''Herstellung von Laugengebäcken''], BIB-Ulmer Spatz |
Revision as of 03:05, 15 December 2009
If there is any German baked good that goes well, it must be the Brezel (or Brezn' as the Bavarian says). The Brezel is part of a group of baked goods that are called Laugengebäck (lye bread) in Germany and you find many different shapes. I'm in particular a fan of the Laugenbrötchen (lye roll). Here I want to share how to make them at home. The recipe that is used here comes from PDF document written for professional German bakers which I happened to come across on the internet [Ulmer Spatz]. I'm using the recipe for the Bavarian Breze scaled down from the 10,000 kg version. This is what you need for the dough:
References
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