Difference between revisions of "Brezels and other Laugengebäck"
From German brewing and more
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{|style="width:600px" | {|style="width:600px" | ||
|- | |- | ||
| − | || ingredient | + | || '''ingredient''' |
| − | || | + | || '''metric''' |
| − | || | + | || '''US. units''' |
|- | |- | ||
| − | | | + | || bread flour |
| + | || 500 g | ||
| + | || 16 oz | ||
| + | |- | ||
| + | || dry malt extract *) | ||
| + | || 20 g | ||
| + | || 0.64 oz | ||
| + | |- | ||
| + | || butter or margarine | ||
| + | || 10 g | ||
| + | || 0.32 oz | ||
| + | |- | ||
| + | || salt | ||
| + | || 11 g | ||
| + | || 0.35 oz | ||
| + | |- | ||
| + | || dry bread yeast | ||
| + | || 1 tsp | ||
| + | || 1 tsp | ||
| + | |- | ||
| + | || water | ||
| + | || 245 g | ||
| + | || 7.84 oz | ||
|} | |} | ||
| + | |||
| + | *) if you don't have dry malt extract use 10g table sugar instead | ||
Revision as of 03:15, 15 December 2009
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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:
References
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