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OK, friends, in this thread I'm going to walk you through how to bake these #yummy lye pretzel rolls. #quarantineProject #recipe #baking #baker #bakingbread #homemade 
Here are the ingredients: 2 cups of lukewarm water, a scant 6 cups of bread flour, a packet of yeast, 1 tablespoon of canola oil, 1 1/2 teaspoons of salt, and 3 teaspoons of sugar.
You'll also need food-grade lye. This scares people but it shouldn't. You need to take care when using it, but it's really not a huge deal. I've made dozens of batches over the years and never had any problem. You can order it online. I ordered mine from essentialdepot.com.
Getting experimental with my bread this evening. It's science if I write it down? The onion bread recipe I've used before (greatbritishchefs.com/recipes/onion-…), but with banana shallots instead cus needed using, and 1 loaf @ 60% (metal) & 1 @ 70% (glass) hydration. #baking2020 #bakingbread
Dough is now in its bulk fermentation/first rise. I've been tossing up whether to put them in the fridge now, or during the final proof, and I think I'll do the latter. Means I can take it out before the morning run, to get to room temp, then bake it
These are the two doughs before rising - 70% hydration in glass, 60% in metal. The 70% was /so much easier/ to knead; the 60% took real shoulder grease. 70% didn't stick to the counter (used no flour for kneading) but did to my hands. 10-12 minutes kneading each.
