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Hi!
Former baker turned concert photographer, born-again baker here.
I'm bringing Philly style soft pretzels to Denver. I'm fortunate enough to share a bakery space with an existing bakery.
I'm 99% at perfection, but there is one part of the process that is frustrating me.
The pretzels, after getting dipped in the lye get stuck on the board I put them on before attempting to slide them into the oven. What am I missing here? Since they're wet from the lye dip, I don't think i'd want to use flour or cornmeal. It'd just get gunked up.
I tried using parchment, but it got stuck so bad after baking!
Former baker turned concert photographer, born-again baker here.
I'm bringing Philly style soft pretzels to Denver. I'm fortunate enough to share a bakery space with an existing bakery.
I'm 99% at perfection, but there is one part of the process that is frustrating me.
The pretzels, after getting dipped in the lye get stuck on the board I put them on before attempting to slide them into the oven. What am I missing here? Since they're wet from the lye dip, I don't think i'd want to use flour or cornmeal. It'd just get gunked up.
I tried using parchment, but it got stuck so bad after baking!