Ingredients
Yeast dough
wheat flour 400/550
whole milk
sugar
baker’s yeast
eggs
liquid malt, active
butter
table salt
Egg wash
eggs
table salt
sugar
Production
Yeast dough
Mix all the ingredients except the butter and salt in the mixer. After 3 minutes, add the butter, then the salt towards the end of the mixing time and knead the dough until a nice gluten structure is formed.
Kneading: spiral mixer
Mixing time: 10–12 minutes
Kneading time: 4–5 minutes
Dough temperature: 20–22°C
Proofing: 45–60 minutes
Egg wash
Whip the eggs, add the salt and sugar and mix everything thoroughly. Then pass through a sieve.
Weighing and rounding
After proofing at room temperature, scale dough pieces to 300 g, lightly round, cover and rest for 10–15 minutes.
Shaping and braiding
Roll the dough pieces lengthwise using a long moulder, then hand-roll to the desired length. Lightly dust the strands and braid loosely.
Piece proofing and resting
Place on trays lined with cloth, brush with egg wash, and proof for 45–60 minutes in the proofer (approx. 28°C and approx. 80% R.H.). Then leave to stand for 45–60 minutes in the refrigerator at 5°C.
Brush the braids with egg again before baking.
Baking
Deck oven:
Baking temperature: approx. 235°C dropping
Baking time: approx. 35 minutes
Rack oven (baking cabinet):
Baking temperature: approx. 220°C dropping to approx. 180°C
Baking time: approx. 27 minutes
Bake the braids uncovered in the deck oven, in the rack oven directly on perforated trays greased with clarified butter. Load with open vent. Close the vent after 3 minutes and add a little steam. Pull the vent halfway through baking.
Evaluation