Braided Bread
Braided Bread based on SonPlus Luxe
Ingredients
- 10000 g - 100% Flour
- 1000 g - 10% Sonplus Luxe (Luxury)
- 500 g - 5% Crème de Luxe
- 200 g - 2% Fresh yeast
- 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.
