Mauricette ou Malicette recette facile à la maison. Vraie recette de mauricette alsacienne !

Join Team BPAP: https://www.boulangerie-pasapas.com Buy my book: https://amzn.to/3djEoe7 Hello today we meet for a super easy Mauricette or mischief recipe at home! ➡️START YOUR TRAINING: https://www.boulangerie-pasapas.com/r... ➡️ Start your coaching: https://www.boulangerie-pasapas.com/c... ➡️ MY TRAINING: https://www.boulangerie-pasapas.com/f... ➡️ MY RECIPE BOOK: https://www.boulangerie-pasapas.com/p... ➡️MY KNIVES: https://www.boulangerie-pasapas.com/p... 🔆 Find all my equipment to make bread at home: ➡️ https://iboulange.fr/collections/a-la... 🔆 Sandwich bread mold: https://amzn.to/3npJif4 🔆 My stone: (size 38x30x1.5) https://www.amazon.fr/gp/product/B07B... 🔆 My Testo106 thermometer: https://www.amazon.fr/gp/product/B001... 🔆 precision scale: https://iboulange.fr/collections/a-la... Activate notifications by clicking on the bell 🔔 so you don't miss any recipes. Subscribe here ➼   / fabcot   ➼Meet me every Thursday and Sunday for a new video. ➼ My aprons: https://www.marceletjean.fr/boulanger... promo code -15%: PASAPAS15 ________________________________________________ ➼Find me on: o My website: https://www.boulangerie-pasapas.com the bakery at your fingertips 🔆 o Instagram:   / boulangeriepasapas   o Facebook:   / boulangerie-pas-à-pas-355694464977712   For any contact (pro only) please send me an e-mail at [email protected] For the rest, do not hesitate to comment here or on the various social networks. ➼ My recommended videos: o Professional PIZZA:    • PIZZA DE PRO : Ma RECETTE de PIZZA de chef !   o Homemade PRETZEL:    • 🥨 Bretzels traditionnels 🥨 Recette de bret...   ________________________________________________ ➼ Recipe for 8 mauricettes (malicettes) of 65g • T65 flour: 300g • Salt: 6g • Fresh yeast: 8g or (4g of dry yeast) • Milk: 110g • Butter: 30g • Cold water: 40g • Honey: 10g • Sugar: 10g • Oil: 10g Recipe for soaking, brine. For the soaking solution: brine there are several possibilities: 1/ Water: 1000g + 30g of caustic soda (be careful when handling) 2/ Water: 1000g + Salt: 15g + Baking soda: 60g 3: https://www.coopstore.com/boutique/tr... • Kneading 4 min in 1st speed + 6 min in 2nd speed • Score: 10min • Division and shaping • Primer: 1 hour at 27°C + 40min in the fridge at 4°C • Soak in the cold solution • Bake in the oven at 200° for about 8min • TASTE!!!!!! Origin: According to a local story, linked to the etymology of the word, the pretzel was born in 1477. A court baker, originally from Bouxwiller, in the Bas-Rhin, was imprisoned by the king after improperly cooking his bread. He was in danger of being executed. However, the baker's wife allegedly begged the king to give her man one last chance. Thus, the king would have imposed this ultimatum on him: the baker would be saved if he invented, within three days, a bread “through which the Sun would shine three times”. As the baker was in his kitchen desperately trying to invent a new recipe, he saw through the kitchen window his wife kneeling for him praying, her arms resting on his chest in the shape of a cross. Seeing his wife like this, the baker had an idea: he crossed the two ends of a ribbon of dough, to reproduce the posture his wife had adopted, thus forming three holes, through which the Sun could shine three times, as required by the king. But at the last moment, before putting in the bread, which would later be called "pretzels", the cat dropped a product usually used to clean the oven trays. Since the baker did not have enough time to knead a new dough, he put them in the oven and this product spilled by the cat, a solution of baking soda, gave birth to the brined pretzel. See you soon on bakery step by step by fabrice Cotez