Difference between revisions of "Brezels and other Laugengebäck"
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− | [[Image:Brezel_lye.jpg|frame|'''Figure 10''' - Place the risen Brezel and rolls into the lye (or boiling baking soda). If you are using lye, in getting the Brezel covered with lye is sufficient. When using baking soda, keep the Brezel in the solution for 20-30s, Place the treated Brezels onto parchment paper, sprinkle with coarse salt and cut the dough where you want it to open up during baking.]] | + | [[Image:Brezel_lye.jpg|frame|center|'''Figure 10''' - Place the risen Brezel and rolls into the lye (or boiling baking soda) solution. If you are using lye, in getting the Brezel covered with lye is sufficient. When using baking soda, keep the Brezel in the solution for 20-30s, Place the treated Brezels onto parchment paper, sprinkle with coarse salt and cut the dough where you want it to open up during baking.]] |
− | [[Image:Brezel_baking.jpg|frame|'''Figure 11''' - Bake them in a 180 C ( 350 F) oven until the desired color is reached. It generally takes about 15-20 min]] | + | [[Image:Brezel_baking.jpg|frame|center|'''Figure 11''' - Bake them in a 180 C ( 350 F) oven until the desired color is reached. It generally takes about 15-20 min]] |
− | [[Image:Brezel_basket.jpg|frame'''Figure | + | [[Image:Brezel_basket.jpg|frame|center|'''Figure 12''' - Let them cool and enjoy. I generally make an assortment of Brezels, rolls and sticks]] |
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Revision as of 21:48, 16 December 2009
If there is any German baked good that goes well with beer, it must be the Brezel (or Brezn' as the Bavarian says). The Brezel is part of a group of baked goods called Laugengebäck (lye bread) in Germany where 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. Like many professional bread recipes it is completely weight based (except for the yeast):
(*) if you don't have dry malt extract use 10g table sugar instead Preheat the oven to 180 C ( 350 F). Once the Brezels, rolls and other pieces have been formed let them rest and rise for 20-30 min. After that it is time for the lye treatment
Brezels and lye rolls get their characteristic taste and dark brown color from Maillard reactions during baking. While those ractions also happen during the baking process of regular bread and rolls it is greatly accelterated by the high pH that the lye treatment provides. Food grade lye can be found for sale on the internet. Local specialty stores may carry it as well. The lye solution should have a strength of 3-4 % by weight. This means you add 30-40 g (1-1.2 oz) to 1 liter or quart of warm water. I found 0.5 liter ( 1 pint) of lye solution to be a sufficient amount. Always add the lye to water and not water to lye. When lye is dissolved in water heat is created and adding water to lye can cause a rather sudden relase of heat and an erruption of concentrated lye. A much safer alternative to lye is the use of baking soda (sodium bicarbonate). Though the Brezels and rolls won't have the same sheen compared to those prepared with lye is is an attractive option for those who want to avoid using lye or try baking Brezels without having to buy lye. I have baked many batches of Brezels and "lye" rolls using a boiling baking soda solution. Simply prepare a 3-4% baking soda solution (30-40 g /1- 1.2 oz baking soda per liter or quart of water) and bring it to a boil. Submerse the formed Brezel or roll in it and keep it in there for 20-30s. Then follow the rest of the instructions. If you want to learn more about making bread check out these Good Eat's eposides on Youtube: References
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