Dough cloth orange 78 x 58 cm

Dough cloth orange 78 x 58 cm

What should not be missing in any hobby bakery? The dough cloth! Use the dough cloth to cover your rising dough. It only needs a little flour and you can put your bread dough on it or cover it and let it rise. The cloth will not stick to the dough and your kitchen will stay clean. Do not hesitate and start baking your own bread.

Dough cloth application and properties

The dough cloth is made of 100% polyester, has a non-stick effect, is germ-reducing, dirt- and water-repellent. You can easily wash the cloth at 40 ° C in the washing machine. But please do not put it in the dryer, rather let it dry in the fresh air.

You can let your dough proof on the cloth or cover the bowl or proofing basket with the cloth. The cloth stabilizes the dough during proofing and prevents moisture loss.

It is also very useful to roll up a strudel dough. You see, such a cloth is indispensable in the hobby bakery.

Recipe for delicious aperitif pretzel stars

Pre-dough
:100 g water10g

yeast150
g white flourMixthe




water, yeast and white flour together in a bowl and leave the mixture, covered with a plastic cloth, at room temperature for one hour.

Main dough:
Finished pre-dough100
g water10g


yeast4










g Baking malt
300 g white flour20 g
sunflower oil10
g saltPlace

the pre-dough in a kneading machine with dough hook.
Mix the water, yeast and malt in a liter measure and then add this mixture to the pre-dough in the kneading machine.
Now add the flour and let the machine mix everything well on low speed for 2-3 minutes.
Once the dough is a little firmer, you can add the oil in a fine stream and let the dough mix for another 3 minutes on low speed.
After everything is well combined, you need to let the dough knead properly again at high speed for about 8-10 minutes.
As soon as the dough becomes more elastic, you can add the salt towards the end of the kneading time and mix it in briefly.
Cover the finished dough with a plastic dough towel and let it rest at room temperature for 15-20 minutes. Of course, you can reuse the plastic dough cloths. Just give it a quick rub with a damp cloth and it's ready for the next use.
Roll out the finished dough with the help of rolling pins to a thickness of 1 cm and now take a Star cookie cutter of size 7 cm to hand.
Cut out the stars and place them on a baking tray lined with baking paper. Knead the remaining dough and roll it out again until it is completely used up.
Cover the stars with a dough towel and put them in the refrigerator for 30 minutes.

Lye & baking:
500 ml water, cold20
g Lye beads

Preheat the oven to 210 ºC convection and mix the lye.
If you are working with lye, the use of Protective gloves as well as Safety goggles mandatory. Lye is corrosive and can cause serious injuries. We don't want to scare you, because you definitely shouldn't be afraid, but it is definitely good to have some respect for handling lye.
To mix the lye, simply dissolve the lye beads in cold water. Important: Never put the water in a bowl with the lye beads, always the other way around.

1. take your chilled stars out of the fridge now and dip them carefully into the lye (don't just drop them or the lye will splash around the kitchen).

Take your pastries out of the lye again, put them back on the baking tray and sprinkle them with a little pretzel salt.

Use scissors to cut the stars in the middle of the points. This is especially important because otherwise the stars will burst open uncontrollably during baking and will no longer look beautiful.

The finished rolls now go into the preheated oven for 2 minutes. After the 2 minutes, you need to add some steam to the oven. This is best done with a spray bottle. Bake the stars for another 8 minutes, until they have the typical, perfect color and are nicely baked.

Cut your pretzel stars in half and fill them with your favorite fillings such as egg salad, salmon mousse, ham, cheese or just a little butter.
Enjoy your meal!

Bread baking courses at miniSchoggi

In our specially equipped bakery, a professional baker will show you what is important for the perfect plait, baguette or sourdough. With a lot of expertise and professional experience, our course leader will help you make various delicious pastries and understand the processes behind them. For example, you will be introduced to the production of sourdough, which creates particularly aromatic and long-lasting breads. Braiding and forming braided animals and filled brioches also find a place in our courses. For fans of French bakery, there is a baguette course, and for those who prefer to handle and experiment with different types of flour, our special bread course is the perfect choice. In the Bakehouse from miniSchoggi there is something for everyone.