Did you do a batch rise in addition to the second rise?
GenericMelon
Can you share what recipe and method you used? I know you posted a youtube link, but it will help us to know exactly what *you* did specifically, to better troubleshoot. Some thoughts are if you did a baking soda dip, that the water was too hot, or the buns stayed in the water too long and the exterior started cooking, preventing a good rise in the oven. Another thought is overproofing.
wewinwelose
I thought these were perfect baked potatoes
montypython1087
Were these dipped in boiling soda water or lye?
HazelBHumongous
It’s just a natural part of getting older, I’m afraid.
siorez
They got too wet or sat too long wet until baking started
Virtual_End60
I’ve made hundreds of these… too much lye or baking soda water ☺️
slow-tf-down-dude
I’m not touching this one.
plantbasedpatissier
Try a moisturizer and maybe some squats and lunges?
PBJMommy83
Have you tried squats? Lunges? Maybe it’s just genetics?
KamiKaze0132
Did you let them dry completely after the baking soda bath?
Loud-Item-1243
Rise went a few minutes too long by the looks of it
AtTheEdgeOfDying
That magnet knife thing is making me nervous lol
DoggySmile69
Overproofed or high hydration with low temp baking.
AlecZander77
Over proofed. I’d still demolish these with a vat of beer cheese to dunk them and my face in
CreativeChickenCraft
Maybe to much baking soda in the bath water, not let dry or didn’t let rise long enough
AtuinTurtle
Monkeratsu
Those look like u manipulated them too much while they where over proofed. Most people freeze their pretzels before dipping them. Then they left them proof from frozen
madesense
They overproofed, which leaves wrinkles when combined with the handling in the dipping process
A-Phantasmic-Parade
Ok ageism
LimoncelloLilac
They have lived a life!
voyagingsystem
im gonna be honest with you, I love love love love love love love love love this texture
Educational-Rule3133
Hi everyone! The recipe I used was in the description of that Youtube-video. The changes I made are that I made it double and converted from cups to grams since I find grams are the most accurate measurements.
Ingredients: 1 cup warm milk (110 F)(I calculated it to be 235g) 2 1/2 cups + 1/4 cup all-purpose flour (385g + 15g) 2 tbsp butter, softened (30 grams) 1 tsp salt 1 1/2 active dry yeast (used fresh yeast 17g) (maybe I used too little yeast)
4 1/4cups water 3 tbsp baking soda Pinch of salt
1. Warm the milk to 43°C and mix the yeast in a little amount of milk and let it sit for 5min to see if it is active 2. Sieve the flour in a stand mixer bowl and add the salt, put the butter in a bowl that is standing in warm water so it gets soft 3. put the yeast-milk mixture with the flour and mix 4. add milk and mix until all of the flour has corporated 5. add butter and mix until the dough no longer sticks to the sides (about 5 min) add a teaspoon of flour if the butter doesnt incorporate properly 6. Form the dough into a ball and let it sit covered until when pressed it will bounce back slowly but not all the way (for about 2 hours) 7. Form the dough into tight balls and pinch the seam shut 8. Let rise for about 1,5h (I use the poke test here too) 9. Boil 1liter of water and add 3 tablespoons of soda , lower the heat until its not rolling boil and dip the buns for 1min (30s per side) 10. Score and bake in 225°C preheated oven for 10-15min until good color and hollow sound when tapping the bottom
24 Comments
Maybe it’s cold?
Did you do a batch rise in addition to the second rise?
Can you share what recipe and method you used? I know you posted a youtube link, but it will help us to know exactly what *you* did specifically, to better troubleshoot. Some thoughts are if you did a baking soda dip, that the water was too hot, or the buns stayed in the water too long and the exterior started cooking, preventing a good rise in the oven. Another thought is overproofing.
I thought these were perfect baked potatoes
Were these dipped in boiling soda water or lye?
It’s just a natural part of getting older, I’m afraid.
They got too wet or sat too long wet until baking started
I’ve made hundreds of these… too much lye or baking soda water ☺️
I’m not touching this one.
Try a moisturizer and maybe some squats and lunges?
Have you tried squats? Lunges? Maybe it’s just genetics?
Did you let them dry completely after the baking soda bath?
Rise went a few minutes too long by the looks of it
That magnet knife thing is making me nervous lol
Overproofed or high hydration with low temp baking.
Over proofed. I’d still demolish these with a vat of beer cheese to dunk them and my face in
Maybe to much baking soda in the bath water, not let dry or didn’t let rise long enough
Those look like u manipulated them too much while they where over proofed. Most people freeze their pretzels before dipping them. Then they left them proof from frozen
They overproofed, which leaves wrinkles when combined with the handling in the dipping process
Ok ageism
They have lived a life!
im gonna be honest with you, I love love love love love love love love love this texture
Hi everyone! The recipe I used was in the description of that Youtube-video. The changes I made are that I made it double and converted from cups to grams since I find grams are the most accurate measurements.
Ingredients:
1 cup warm milk (110 F)(I calculated it to be 235g)
2 1/2 cups + 1/4 cup all-purpose flour (385g + 15g)
2 tbsp butter, softened (30 grams)
1 tsp salt
1 1/2 active dry yeast (used fresh yeast 17g)
(maybe I used too little yeast)
4 1/4cups water
3 tbsp baking soda
Pinch of salt
1. Warm the milk to 43°C and mix the yeast in a little amount of milk and let it sit for 5min to see if it is active
2. Sieve the flour in a stand mixer bowl and add the salt, put the butter in a bowl that is standing in warm water so it gets soft
3. put the yeast-milk mixture with the flour and mix
4. add milk and mix until all of the flour has corporated
5. add butter and mix until the dough no longer sticks to the sides (about 5 min) add a teaspoon of flour if the butter doesnt incorporate properly
6. Form the dough into a ball and let it sit covered until when pressed it will bounce back slowly but not all the way (for about 2 hours)
7. Form the dough into tight balls and pinch the seam shut
8. Let rise for about 1,5h (I use the poke test here too)
9. Boil 1liter of water and add 3 tablespoons of soda , lower the heat until its not rolling boil and dip the buns for 1min (30s per side)
10. Score and bake in 225°C preheated oven for 10-15min until good color and hollow sound when tapping the bottom