[Sca-cooks] Pretzels

[JIMCHEVAL at aol.com]

The original:

Libro novo nel qual  s'insegna a far d'ogni sorte di vivanda
By Cristoforo di  Messisbugo
https://books.google.com/books?id=MCU6AAAAcAAJ&dq=brazzatelle&pg=PT67#v=onep
age&q&f=false

It's  referenced as a "ring bread" in this book on the bagel:

The Bagel: The  Surprising History of a Modest Bread
By Maria  Balinska

https://books.google.com/books?id=-EPvWnuRjCQC&lpg=PA213&dq=brazzatelle&pg=P
A11#v=onepage&q&f=false


Jim  Chevallier

Contributor, Savoring Gotham
A Food Lover's Companion to  New York City
Editor-in-chief: Andrew F. Smith and Foreword by Garrett  Oliver
https://global.oup.com/academic/product/savoring-gotham-9780199397020?cc=us&
lang=en


In  a message dated 2/24/2016 10:22:20 A.M. Pacific Standard Time,  
ddfr at daviddfriedman.com writes:
"Then you will make your brazzatelle  according to the method you want to 
use, and then you will let rise with  careful attention,"

When a recipe tells you to let dough rise, I think  it's a reasonable 
conclusion that it has some sort of leavening in it,  whether yeast or 
sourdough. I'm working from a translation--do you have a  different 
reading of the original?