My Sonneveld
Register Log in 

Log in

// Home / Recipes / Braided Bread

Braided Bread


Flour 100% 10000 g
Sonplus Luxe (Luxury) » 10% 1000 g
Crème de Luxe » 5% 500 g
Fresh Yeast 2,8% 280 g
Salt 1,5% 150 g
Water approx. 53% 5300 g
Working method
Kneading Knead all ingredients into a rather firm but well developed dough
Dough temperature Approx. 25ºC
Scale 150 grams per twist and make a pointy shape
Dough proof Approx. 10 minutes
Processing Role in three times the dough pieces in the correct length
Moulding 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
BRC Halal Kosher RSPO Skal

This website uses cookies. Why? Click here for more information. Close