Braided Bread
Ingredients

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 |