Braided Bread
Ingredients
- 10000 g - 100% Flour
- 1000 g - 10% Sonplus Luxe (Luxury)
- 500 g - 5% Crème de Luxe
- 150 g - 1.5% Salt
- 5300 g - 53% Water approx.
Working method
- Knead all ingredients into a rather firm but well developed dough
- Dough temperature: approx. 25ºC
- 150 grams per twist and make a pointy shape
- Dough proof: Approx. 10 minutes
- Role in three times the dough pieces in the correct length
- Braid regular 3 twists, not to tight, to breads and place them on baking sheets. Brush two times with egg wash
- Final proof: Approx. 75 minutes
- Baking: Approx. 25 minutes at 230ºC
