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Smiling, he reached into a basket and retrieved a twist of freshly baked bread. “A pretiola for you my child. These “pretiolas” (little rewards) were created from the leftover remnants of the daily baking of bread.
canada goose clearance sale Some food historians say that they were originally canada goose uk black friday christened “bracellae” (Latin for ‘little arms’), which the German language interpreted as “bretzel.” No matter what they were dubbed, these bread treats soon became not only a reward but a way of providing sustenance to a hungry populace. canada goose clearance sale
Canada Goose Outlet The Catholic Church had strict moral laws Canada Goose Online governing the prohibition of certain foods during Lent and times of penance. Pretzels, made simply of buy canada goose jacket flour, water, and salt, were given a nod by the Church when meats and eggs were forbidden. Canada Goose Outlet
First, The TechniqueThere are two actions (or reactions) that make a pretzel truly a pretzel. One is “fermentation” and the other is “relaxation.”
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Canada Goose Jackets And then there is the boiling or simmering think canada goose uk shop of it as relaxation a sauna for your pretzel. Boiling, not misting with water, not baking with a steaming pan of water, but actually placing in simmering water prior to baking is what gives pretzels their sheen and their crunchy, chewy exteriors. Canada Goose Jackets
canada goose store And The IngredientsBut these two techniques alone do not make a pretzel. The ingredients are also a part of the equation; the whole truly is greater than the sum of the parts. canada goose store
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canada goose coats And canada goose black friday sale then there is the pretzel… so exquisite in its pure simplicity. canada goose coats
canada goose coats on sale Flour, water, salt, yeast, sugar. canada goose coats on sale
Canada Goose online How They Work Canada Goose Jackets TogetherFlour is the foundation for a good pretzel, and femme canada goose a cheap Canada Goose key component of that foundation is protein (otherwise known as gluten). Despite what you might think, gluten is not a poisonous substance. It is uk canada goose outlet a nutrient, a basic part of many of our canada goose store foods. When viewed under a microscope, protein looks like a spider web; it https://www.goosefrshop.com is that “web” that traps carbon dioxide bubbles. The other important part of flour is starch. When heated, starch becomes firm and supports the protein webs. Canada Goose online
buy canada goose jacket cheap Bakeshops use high protein flour which you won’t be able to replicate exactly at home, but unbleached bread flour will get you pretty darned close. I am comfortable in recommending Canada Goose Coats On Sale King Arthur or Bob’s Red Mill bread flours. buy canada goose jacket cheap
canada goose clearance Water, when mixed with the flour starts a chain reaction. Water reacts with starch molecules and creates the gluten bonds (webs) that hold everything together. Water also carries the sugars to the yeast, helping it to bloom and form the gases that make bread dough rise. canada goose clearance
canada goose Pretzel dough has a lower percentage of water than uk canada goose other yeast breads, resulting in a dough that is stiff and sturdy. When you see how they are shaped you’ll understand why this is so important. Stay tuned! canada goose
canada goose black friday sale Salt adds flavor and it also chemically alters the gluten to canada goose make it stronger. Salt also slightly inhibits the work of the yeast; it slows it down so that bread doesn’t rise too quickly. Why is this important? If the dough rises before the gluten strands have become tight and strong, the bread will collapse. (Think of how much sturdier is a balloon than a bubble). canada goose black friday sale
Yeast. Here’s the really cool part did you know that yeast is a living thing? Enzymes in the yeast, when mixed with water, break down the starch molecules, converting them to simple sugars. And why? Yeast eats sugar. Sugar goes in, is digested by the yeast microbe, and then carbon dioxide is formed. It’s that gas, trapped in the webs, that makes your dough rise.
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