Rack ovens, deck ovens and shop ovens are all suitable for baking lye baked goods. Below, you will find the common baking parameters for pretzels:
- baking temperature 200 – 230° C (convection in-store oven 180 – 200° C), start baking with closed damper, finish baking off with open damper (volume, crust crack, oven reheating)
- for Bavarian pretzels, open the damper only after 6 – 8 minutes
- with open damper for more shine (mostly for Swabian pretzels)
- baking time: 12 – 14 minutes
The following illustration shows the difference in lye baked goods baked with open and closed damper. The stronger shine of the crust with the open damper is clearly visible. In addition, the overall appearance of the lye baked goods changes.
