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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 |
