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Ingredients
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200 grams
sourdough starter
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500 grams
all purpose flour
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10 grams
fresh yeast
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200 milliliters
lukewarm milk
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100 grams
sugar
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5 grams
salt
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75 grams
soft butter
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1
egg
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cream to glaze
Directions
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Mix the sourdough, the milk and the fresh yeast in a big bowl.
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Add the flour, sugar, salt, egg and butter and knead by hand or a stand mixer on level 2 for about 10 minutes until you have a smooth dough that comes off the side of the bowl.
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Cover the bowl and let the dough proof for 1 hour.
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If working on a wooden counter, flour it a bit. I work on stone and I find the flour to prevent me from rolling the dough so I leave the work surface blank.
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Grease a baking pan.
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Divide the dough in three parts. I use a scale for this to get three even parts and the braid looks balanced.
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Roll each part into an about 35cm long log. Braid and transfer into the greased pan.
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Brush the braid with some cream, cover it and let if raise until it has doubled in size. For me this took about 90 minutes to two hours.
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Preheat the oven to 160°C/320°F.
Brush the loaf again with some cream and bake for 35 minutes.
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