Bread Decoration

Ingredients

Working method
Kneading	Mix all ingredients into an almost well developed dough
Dough temperature	As cold as possible
Dough rest	Approx. 2 hours in the refrigerator
Moulding	Shape as desired
Final proof	At least 60 minutes Brush with egg wash twice during the proofing period After it has dried up, prick the flat pieces if necessary to prevent it from blistering
Baking	Approx. 30 minutes at 220ºC for small shapes