Lean Doughs

Lean doughs, which are made with little or no fat, comprise the world of bagels, baguettes and many other forms of non-rich breads. These breads are made using commercial yeast (instant dry, active dry or baker's yeast) and included techniques such as pre-ferments and "spiking." If you're using a natural starter, please post on the Sourdough Board.

Dec
16
2011
6

Baking soda Bath

By CJ
Forums: 
Lean Doughs

I dropped this note into another forum subject but thought putting it here would be more productive.  Can anyone explain the purpose of a baking soda bath?  I have a great pretzel bread recipe and was wondering what purpose the baking soda bath serves.  After the second rise, the dough is formed into balls and dropped into a boiling solution of baking soda.  What does this do?

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