Vegan braid

Mix all ingredients except the vegan margarine and salt in the kneading machine. After 3 minutes, add the vegan margarine. Add the salt toward the end of the mixing time and continue mixing until the dough forms a nice gluten structure.

Kneading: spiral kneader
Mixing time: 10–12 minutes
Kneading time: 5–7 minutes
Dough temperature: 20–22°C
Proofing: 50–60 minutes

Scale dough pieces to 300 g, pre-shape lightly into oblong pieces, cover with plastic, and allow to rest for 10–15 minutes.

Roll the dough pieces into strands using a long molder, then finish rolling them by hand to the desired length.

Dust the strands lightly with flour and braid them loosely. Place on a tray lined with cloth. When placing the braids on the trays, ensure the braid is straight and relaxed on the cloth.

Proof at 28°C and approximately 80% relative humidity for 30–40 minutes.

Deck oven
Baking temperature: approx. 235°C, dropping
Baking time: approx. 27 minutes

Baking cabinet (rack oven)
Baking temperature: approx. 220°C, dropping to approx. 180°C
Baking time: approx. 25 minutes

Steam well immediately; pull the vent halfway through the baking time.

Note
When baking in a rack oven, spray the perforated baking trays with vegan pan spray or grease them lightly with vegan fat.

Brush the still-warm braids with a thin layer of hot fécule spread.