Makes 6-7, 900 gram braided loaves
*before mixing this dough take ¼ of the water quantity and steep a pinch of saffron in it. Allow this to cool to room temp before it is added to the mix.
|Ingredient||Weight||US Volume||Bakers Percentage|
|Hard White Flour *add extra flour for if too wet||1250 g||44.09 oz||9.8 cups||50.00%|
|All purpose Flour||1250 g||44.09 oz||9.8 cups||50.00%|
|Water||1350 g||47.62 oz||5.72 cups||54.00% (hydration)|
|Fresh Yeast||160 g||5.64 oz||0.71 cups||6.40%|
|Sour Starter||400 g||14.11 oz||3.14 cups||16.00%|
|10 x Egg Yolks||190 g||6.7 oz||0.84 cups||7.60%|
|Canola Oil||135 g||4.76 oz||0.6 cups||5.40%|
|Sugar||135 g||4.76 oz||0.67 cups||5.40%|
|Salt||50 g||1.76 oz||3.53 tbspns||2.00%|
Total Weight: 4920 grams / 173.55 ounces
Total Flour Weight: 2500 grams / 88.18 ounces
Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know of any corrections.
I use a hobart mixer, so....
Mix for 5 minutes on first speed. Rest for 1 hour before dividing
divide into 300 gram pieces roll out until around 12" long. Braid 3 pieces together. Allow to proof for 30 minutes
Brush with an egg wash (egg whites and water)
Bake at 325 degrees until golden brown
Any questions, just ask