Breads and baker's goodstuff

[Phlegethon]

The bread you all eat is gay.

Here's the real thing:

[Phlegethon]

[Aeternitas]

Bavarian pretzels



Description
Pretzels are lye-washed bakery products. They are available in different shapes and sizes, mostly strewn with salt, although the salt can be replaced with poppy, sesame, pumpkin or sunflower seeds. The pretzel is a baked product made from wheat flour and yeast and weighing from 50 to 250 g. The crust of the pretzel is thin, chestnut brown and baked to a gloss and is mostly strewn with rough salt. Inside, however, the dough is soft and light-coloured.

Consumption
The pretzel is a permanent part of the Bavarian bread-based snack culture. Additionally it is irreplaceable as side dish with Weißwurst and Leberkäse.

Production Area
The pretzel is produced throughout Bavaria and known by young and old.

History
The pretzel has also been well known over a very long period, although not in its present form. It is from a malleable bread product and possibly had its origin in the Roman ring bread which served as accompaniment to the evening meal then. This ring bread was especially prevalent in monasteries. At first, the ring form changed into a ring with an arm giving an approximation of the figure six. The step to the present pretzel shape was achieved by the bringing together and joining of two of these “armed” pretzels. The pretzel as we know it now thus appeared and the name came from the old high German 'Brezitella' in turn from the Latin 'Brachiatellium', which roughly translates as “little arms”. The pretzel symbolised arms stretched out in prayer and was a special product baked for holidays such as New Year’s Day, Palm Sunday or Harvest Thanksgiving. Because there were especially numerous monasteries in southern Germany the pretzel was also more present in that region.

Ingredients
Wheat flour, water, yeast, cooking salt, sodium carbonate, fat. Bavarian lye pretzels contain less fat (1.5 to 3 %), Swabian examples contain 3 to 5 % fat.

Production
The dough is kneaded intensively for 4 to 6 minutes and then left to settle for around 10 minutes. One then divides the dough into the required amounts and rolls it. This roll is consistent in diameter for the Bavarian pretzel. The Swabian version, on the other hand, narrows at each end. The roll is then twisted into a pretzel shape whereby the ends must be firmly pressed into the dough. Pretzels must then be left to rise at temperatures of over 30 °C and in relatively high air moisture content for around half an hour. Then they should be cooled with a good throughflow of air for 10-30 minutes. After this, one dips them on a mesh briefly in an under-4% solution of soda-lye. Swabian pretzels are slit longitudinally along the thicker middle, Bavarian ones are not slit. The pretzels than have salt strewn over them and subsequently are baked at 230 to 240 °C for 12 to 16 minutes. After baking, lye pretzels must be well cooled and stored in the dry because otherwise the thin salt crust will readily absorb moisture.

Producers
Pretzels are produced by almost all south German bakeries.

Literatur:
Schild, : Der junge Bäcker, Bd. I 0, Seite 319 (PF)

http://www.food-from-bavaria.de/spez...late=2&lang=en

[Phlegethon]

Brezel, not pretzel. Yankees can't spell.

[Aeternitas]

It's a translation. Here's the German one then

http://www.food-from-bavaria.de/spez...late=2&lang=de

[Menydh]

Originally Posted by Phlegethon

I think that I know these two. Schwartzbrot, right? It's popular among naturists because of its laxative properties. It's heavy on weigh, like if it was metal. And in fact it makes a *clonk* when it falls down through your throat and into the stomach.

Nice to have with butter. Nicer if it has raisins, even when you will think that raisins makes it gay.

[Carnyx]

Hey, I like rye bread and Bretzel as well.

Last time at the bakery I noticed something, the most expensive bread today is the "black" bread, the bread of the poors! And the "white" bread, the one for the rich, is cheaper...

I hate one thing today : the bread is trendy. We've here in France all those Bakers for Bobos (Bourgeois Bohême) ready to buy their bread at a very high price. I find it disgusting. Besides it's gay.

[Aeternitas]

Schwarzbrot is gay :j/k

[Carnyx]

Naturism+Schwartzbrot is double plus gay.

[Milesian]

The only bread worth mentioning is Soda Bread, and then only because it works as a hangover cure



In saying that, the French baguette is something I eat regularly and enjoy.
On the whole though, all this talk of fancy foods is decadent and yes.....inevitably, it is gay.

Eat to live, don't live to eat......face-stuffers

[Phlegethon]

Originally Posted by Mynydd

I think that I know these two. Schwartzbrot, right?

No. Not at all. Schwarzbrot is something completely different.

[Aeternitas]

Originally Posted by Phlegethon

No. Not at all. Schwarzbrot is something completely different.

...and gay