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