This bread is very similar to pretzel, but it has the advantage that can be used to prepare pulled pork sandwiches! The original recipe requires the bread to be immersed for a few seconds in a lye solution. I prefer to use sodium bicarbonate because it is safer, easier to use, and you can buy it in any grocery store.
Difficulty level: | |
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Cooking Time: | 19 minutes |
Oven Temperature: | 230˚C for 10 minutes then 200˚C for 9 minutes |
Cooking Method: | Boiling water 40 seconds, then Static Oven, No Water |
The original version of this bread is not for vegetarians, you can replace the lard with Butter or use Margarine for a vegan option.
Ingredients for 9 pieces:
Using Sourdough Starter
For Boiling:
| Using Dried Yeast
For Boiling:
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Steps:
In the mixing bowl mix the yeast with the water and the malt until the yeast is almost dissolved.
Add the sifted flours and start kneading it. If you use a stand mixer attach the dough hook and mix at speed 2 for about 12 minutes.
Add the salt and the lard (or butter) and continue kneading until the dough becomes very firm and smooth, and will stay on the dough hook.
Remove the dough from the mixer and leave it to rest on a wood surface, covered with a bowl for about 1 hour.
Cut nine dough pieces (about 90 g each) and give them a square shape.
Put the dough pieces to leaven in a non floured cloth until they double their size. Cover the dough with a kitchen cotton cloth (do not use cling film).
When the dough is leavened, preheat the oven to 230°C with the oven fan on.
Bring 500 g of water to the boil in a sauce pan.
Carefully add the Bicarbonate of Soda, mix and wait until the water is clear again. The original recipe uses 20g of Lye Beads (NaOH, available in specialised Online-shops). I do not recommend this option because Sodium Hydroxide (NaHO), or Caustic Soda, is a dangerous compound and it may cause severe chemicals burns. Sodium Bicarbonate allow to get the same result and you can buy it in any grocery store.
Using a skimmer put each dough into the boiling water for about 40 seconds, turning them once after 20 seconds. Place the dough on a dry cotton cloth to drain. Ensure that the top side of the dough pieces is still the same side that showed up in the cloth while leavening
Make some deep cuts on each piece of dough using a very sharp knife, and sprinkle with coarse salt.
Bake at 230°C for 10 minutes, then reduce the heat to 200°C and cook for another 9 minutes (open the oven door to reduce the temperature faster).
I use a mineral salt from a Salt mine near Salzburg in Austria. You can use marine salt but the results are not the same.
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