Mixing

• 1. Mixing: L2,M2-> Butter
  >> L2,M2 , L1
  Dough temperature: 26 degrees
  2. 1st proofing: 40 min at room temperature
  3. divide: 60g, rounding
  4. Rest: 5 min
  5. Molding: Add 10g of salted butter and wrap it (unsalted 100g, Shiokoji salt 8g)
  6. final proofing: 25 degrees / 75%, 60 min
  7. 230/220, 10 min, spray water before baking and topping the Pretzel salt
  8. Apply butter after baking

Topping