We provide ovens for delicious cooking!
Ovens pizzeria, ovens confectionery, ovens bakery, DAVID ovens Ovens for pizzerias, ovens for confectioneries, ovens for bakeries, DAVID ovens Ovens pizzerias, ovens confectioneries, ovens bakeries, DAVID ovens Ovens for pizzeria, ovens for confectionery, ovens for bakery, DAVID ovens Ovens pizzeria, ovens confectionery, ovens bakery, DAVID ovens Ovens for pizzerias, ovens for confectioneries, ovens for bakeries, DAVID ovens Ovens pizzerias, ovens confectioneries, ovens bakeries, DAVID ovens Ovens for pizzeria, ovens for confectionery, ovens for bakery, DAVID ovens Ovens pizzeria, ovens confectionery, ovens bakery, DAVID ovens
Article
03/10/2014
BRETZEL
Electric ovens for bakery products, oven for Genoese focaccia, oven for bread production, DAVID ovens

Between the end of September and the first week of October, in Germany takes place the Oktober Fest, one of the most visited festivals in Europe. Born in 1810 to celebrate the wedding of Prince Ludwig of Bavaria and Princess Therese of Saxony - Hildburghausen, the Monaco of Bavaria appointment is definitely an event not to be missed. During all 16 days of dancing and entertainment the protagonist, in addition to the famous beer, is the Bretzel. Forni David to celebrate this anniversary with you decide to tell you the recipe for the typical bread from the cross shape. The Bretzel has ancient origins and a story that involves the north of Italy and France and then find fertile ground in the laboratories of bread in all of Bavaria back in 1450 when it was prepared for the Easter period. The typical cross-shape, in fact, represents the trinity. Prepare it requires two different phases, but thanks to David World single chamber ovens the cooking will be impeccable and you can enjoy at your home the true taste of Bretzel.


Ingredients:

- 500g of wheat flour "0"
- 250ml lukewarm water
- 30g of butter
- 2 teaspoons of salt
- 1 teaspoon sugar or 1 teaspoon malt
- Salt to the surface
- 3 tablespoons of baking soda
- Eggs for lacquering


Preparation:

To start prepare the solution of bicarbonate which serves to give the typical brown lacquer outside. So Melt 3 tablespoons of baking soda in cold water and let it stand. Begin to prepare the dough. Place the flour in a bowl and make a hole in the center where allowed to dissolve the yeast with a bit 'of warm water and malt or sugar. Knead, trying to convey all the flour inwards. Put it to rest for about 15 minutes. Meanwhile, melt the butter in a double boiler. After the interval of rest of the dough stir in the melted butter, water and salt and let it rise for at least 40 minutes. A leavening completed proceed realizing balls rather elongated, crossing the two ends of the dough, then immediately giving the typical form of Bretzel. Let it sit for another hour. Meanwhile, boil the water with the baking soda and dip one at a time, any Bretzel, if well leavened, floats without problems. Drain and place on a baking tray with baking paper where they will sit for 15-20 minutes so that they can dry properly. Brush with the beaten eggs, make an incision in the thickest part, sprinkle with salt and bake at 220 degrees for about 25 minutes depending on the size.
Strengths of
our production process
  • Continuous research & development
  • Quality of the production process
  • Packaging & logistics
  • Post-sales assistance & spare parts
  • Purchase facilities
Continue >
Request information