Bretzel

MIxing Time	5 minutes slow, then 4 minutes fast
Dough Temperature	26-27°C
Scale	75g pieces and ball up
Make-Up	Shape Bretzels
Final Fermentation	25-30 minutes at 32°C, 80% R.H. Place into fridge for 5-10 minutes.
Decoration before baking	Dip in caustic soda using gloves. Then make one slash and sprinkle with salt.
Baking Time	190°C with one second steam prior to baking. Bake for 19 minutes with open damper at the end.

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