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While digging up the sourdough waffles recipe, I found the recipe for pretzels on FCS - made with baking soda, tsk tsk tsk Jacob. I would expect such things for the likes of Alton Brown but you are the guy I go to to hear about the magic old world secrets all of today's busy bodies never want to learn about. 

I am a big believer in pretzel buns as the answer to stand up to the ultimate juicy hamburger loaded in toppings, and have been making them quite a bit over the past few years. I have yet to try slow fermented pretzels, let alone sourdough ones, I but they will be fantastic.

Now that my mission to create the best Brioche hamburger bun ever has been completed I need a new project to work on. I've decided that my new obsession is going to be perfecting my baguette skills. I have a long way to go. I'm not good at shaping, I'm not good a scoring/docking. However I do have the mixing and baking techniques figured out thanks to Chef Jacob's video.

Yesterday I posted this on the Basic Baguette Video thread...

I have been making bagels for a while now. When I first started i didn't know anything about bakers percentage or much else. I have learned quite a bit since then and I have had great success. I used to knead my dough for at least 10 minutes.When i first heard about stretch and fold I had posted on TFL about doing it with lower hydration doughs. Someone had mentioned that they do it all the time with their bagel dough which really seemed impossible at the very least impractical. I tried it and do it all the time now.

I went to lunch with a lady friend the other day and she ordered a flat bread, thin crust pizza as an appetizer. I had a nibble on it and found it to be very tasty. So... I thought I need to figure how they made that pizza crust so thin and so tasty. It turns out it's a no yeast method of dough making. 1 cup of bread flour. 1/3 cup of water. 1 teaspoon of olive oil and 1/2 teaspoon of salt. Mix it into a tight ball and use a rolling pin to get it very flat. Put toppings on it and bake it at 450/500 degrees for 10/15 minutes. Pretty plain and simple.