Pretzel Sourdough Bread

PRETZEL SOURDOUGH BREAD: 4 lbs of dough. The dough is divided into two 2 lb loaves for the recipe.

60 % Motherdough: 3 to 4 days in advance

170 g starter 166%

170 g water

396 g bread flour

1. Combine and allow the Motherdough to ferment at room temperature for 3-4 hours.
2. Then place the dough into a lightly covered container and refrigerate at least 3 days before using.
3. Feed the unused portion with: 6 oz, 170 g water and 10 oz, 283 g flour, let rest for 3-4 hours and refrigerate.
4. If you haven’t used your Motherdough within 5 days, pour all of it out except about ½ cup and then feed it again with 10 oz of flour and 8 oz of water, leave it out for 4 hours again, then refrigerate. Wait a couple of days before using.  You don’t need to leave the Motherdough out each time you feed it unless you want to kickstart it for baking sooner. If  you don’t plan to  use  your Motherdough soon,  feed  it and immediately  place  it  back  into  the refrigerator. Try to use Motherdough 2 or 3 days after feedings as it is the most vigorous at that time, especially on day 3.

Preferment: the night before baking

This will give you 2 lbs 9.2 oz/ 1168 g of pre-ferment at 63.5 % hydration, it will be thick and you may need to get in there with your hands to mix it well. After mixing the ingredients well, cover the bowl and allow the preferment to set overnight at room temperature.

Next morning tear off chunks of the preferment and add to your dough mixer. Then add:

This will make 4 lb 0.2 oz/1820 g of dough at 60.1 % hydration

You will also need: Large flat pan or pot; two big spatulas; 2 gallons of water; 2 cups of baking soda; 1 Tbsp salt; egg wash (1 egg + 1 Tbsp of water); Flaked salt or crushed rock salt

1. Mix all ingredients including salt until incorporated on low speed on your mixer and then allow the dough to rest for 20 min.
2. This is a stiff dough. After autolysis, mix on low speed for 4 min. Then let bulk ferment for 4 h. Fold dough once each hour.
3. Make a ball on a lightly floured surface. Divide into 2 pieces, shape  into a French loaf ; bench rest for 5-10 minutes.
4. Shape loaves and put them on in a parchment lined baguette pan. Final proof for 2-2.5 hours (about 1 ½ times its original size).
5. Preheat your oven to 400F/205 C degrees.
6. When the dough is almost done proofing, bring to a simmer in a large flat pan about 2 gallons of water.
7. Add 2 cups of baking soda and 1 Tbsp of salt.
8. When the dough is ready,  lower it into the simmering water with large spatulas and let it simmer for 15 sec on each side. It will float in the water so turn it over after the first 15 sec.
9. Place the dough on a greased baking sheet or baguette insert. Spread the outside of the dough with an egg wash. Sprinkle the top with flaked salt. Slice x’s into the top of the dough. Process another loaf and put it onto the same baking sheet as the first loaf.
10. Place the pan into a hot 400F/205C degrees oven.
11. Bake for 30-35 min or until the dough looks dark reddish brown and the internal temperature  200-205F/93-96C. Turn your loaves halfway through the bake for even browning.
12. Cool and be prepared to eat some terrific bread. This bread is best eaten fresh. If you have to store it overnight, store it in a paper bag as the salt will leach out moisture and make the crust soggy. Next day it makes great sandwiches and toast. By day three it is inedible. Pretzel bread is great with sharp cheese and butter or mustard. It also makes great sandwiches with pastrami and salami.