Leaching cloth green 78 x 58 cm

Leaching cloth green 78 x 58 cm

For the typical lye taste as well as the beautiful brown crust, pretzels and rolls must be dipped very briefly in lye or brushed with it before baking. To prevent the lye from soaking into the dough piece and thus not creating a nice brown crust, the dough must first be able to form a fine dough skin. To do this, it is placed on a lye cloth, which can be unfolded at the sides so that there is room for several rows of rolls. The cloth is germ-reducing and dirt-repellent.

Leaching cloth - application

For a delicious pretzel roll or a typical pretzel, the dough must first be prepared. Once the rolls or pretzels are formed, they are placed on a lye cloth. If necessary, this can be folded slightly to prevent the rolls from sticking together. At the beginning you are covered, just before leaching you allow the dough pieces to dry slightly. In this way, the dough is covered and the lye does not penetrate the dough but remains on the surface.

Pour one liter of cold water into an acid- and lye-resistant container. Put on protective goggles and chemical-resistant gloves. Now you can add 40 g of lye beads to the water. This will make the water warmer and it will reach the optimum temperature of 30 °C on its own.

Then dip the slightly dried dough pieces one after the other into the lye for a maximum of 4 seconds, it is best to use a ladle for this. Allow the dipped dough pieces to drip off briefly and place them on a baking tray lined with baking paper.

Subsequently, the leached rolls or pretzels are baked immediately according to the recipe. The lye can be stored in a well-sealed container or diluted again and poured away. Rinse the used utensils well, they can be neutralized with acids (citric acid, carbonic acid, acetic acid). Do not take off the protective goggles as well as the gloves until the lye has been completely sealed or washed away.