Using the wonderful Community Grains Hard Winter Wheat Flour for an adapted Chad Robertson formula from his first bread book, I got this beautiful specimen. A five hour autolyse, a three hour bulk ferment with folds, and a cold retard for 12 hours. The crust...
In the full glory of their name, "Vollkornweizenmehl Laugabrezeln," whole wheat lye pretzel are difficult to pronounce but easy to enjoy. Plain. Smeared with butter along with a topping of ham. And, yes, dipped in mustard. Here is a version I used with...
