Ingredients
Sourdough poolish
wheat flour 400
water
basic wheat leaven, active and mature
Butter braid dough
wheat flour 400
whole milk
liquid malt
sugar
baker’s yeast
eggs
sourdough poolish
butter
table salt
Additional ingredients
egg wash
(for brushing)
semolina
(for weighing and processing)
Production
Sourdough poolish
Slurry the basic wheat leaven in the water. Add the flour and mix all the ingredients until lump-free. Pour into a tall container.
Leave to ferment at 28°C for 12–16 hours until the volume has at least doubled. Then process immediately.
Butter puff pastry
Dissolve the liquid malt and sugar in the whole milk. Mix together the wheat flour, milk mixture, yeast, eggs and sourdough poolish in the mixer. After 3–4 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.
Proofing: 60–75 minutes
Portioning
Scale dough pieces of 200 g and pre-shape. Then gradually roll the strands to about 60 cm in length. Each braid requires 3 strands.
Processing
Lightly press the three strands in the center with the edge of the hand so that six equal sections are formed. Braid into a six-strand braid and place on the tray. Brush with egg wash.
Piece proofing
Leave to proof for 15–20 minutes at room temperature.
Evaluation