¾ teaspoon) Sea salt | 7 grams | 1 teaspoon Butter (French style, 82% fat), softened, for the pans | As needed | As needed Pretzel lye powder | 15 grams | 2¼ teaspoons Cold water | 500 grams | 2ẳ cups Pretzel salt or coarse sea salt | 25 grams or to taste | 1ẵ tablespoons or to taste METHOD Begin by making a quick-acting starter (poolish) with a base temperature of 60°C Take the temperature of the flour and the room (convert to Celsius) and add them together Then adjust your milk temperature (Celsius) so that the sum of the three ingredients is 60 For instance, let’s say that your room temperature is 70°F; converted to Celsius you will get 21°C and your flour is 72°F, converted to Celsius and you will obtain 22°C; 21°C + 22°C = 43°C 60°C—43°C = 17°C, the temperature required for your milk When the 90 grams of milk is at the right temperature, put it in the bowl of your stand mixer and add the yeast Stir together and sprinkle the all-purpose flour over the top Let sit undisturbed for 10 to 15 minutes After 15 minutes cracks should have formed on the surface of the flour; this signifies that the yeast is fermenting The fermentation of the yeast creates a very slight acidic flavor that contributes a pleasant flavor to the dough ... Begin by making a quick-acting starter (poolish) with a base temperature of 60°C Take the temperature of the flour and the room (convert to Celsius) and add them together Then adjust your milk temperature (Celsius) so... 17°C, the temperature required for your milk When the 90 grams of milk is at the right temperature, put it in the bowl of your stand mixer and add the yeast Stir together and sprinkle the all-purpose flour over the. .. all-purpose flour over the top Let sit undisturbed for 10 to 15 minutes After 15 minutes cracks should have formed on the surface of the flour; this signifies that the yeast is fermenting The fermentation of the yeast