Leaf cloth green 78 x 57 cm

Leaf cloth green 78 x 57 cm

To achieve the typical lye flavor and the beautiful brown crust, pretzels and rolls must be dipped in lye or brushed with it very briefly before baking. To prevent the lye from soaking into the dough and preventing a nice brown crust from forming, 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.

Laundry cloth - Application

To make a delicious pretzel roll or a typical pretzel, you first need to prepare the dough. Once the rolls or pretzels are ready, they are placed on a pretzel cloth. If necessary, this can be folded slightly to prevent the rolls from sticking together. At the beginning, they are covered and the dough pieces are allowed to dry slightly just before leaching. This causes them to become crusted and the lye does not penetrate the pastry but remains on the surface.

Pour one liter of cold water into an acid and alkali-resistant container. Put on safety goggles and chemical-resistant gloves. Now you can add 40 g of lye pearls 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 into the lye one after the other for a maximum of 4 seconds, preferably using a ladle. Allow the dipped dough pieces to drain briefly and place on a baking tray lined with baking paper.

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