Adam T's picture
Adam T

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.

The Dough

Ingredient Metric Imperial Baker's Percentage
Hard White Flour *add extra flour for if too wet 1250 grams 44.13 oz 50.00%
All purpose Flour 1250 grams 44.13 oz 50.00%
Water 1350 grams 47.66 oz 54.00%
Fresh Yeast 160 grams 5.65 oz 6.40%
Sour Starter 400 grams 14.12 oz 16.00%
10 x Egg Yolks 190 grams 6.71 oz 7.60%
Canola Oil 135 grams 4.77 oz 5.40%
Sugar 135 grams 4.77 oz 5.40%
Salt 50 grams 1.77 oz 2.00%
Total Flour Weight:
2500 grams

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. This recipe was originally in grams and has been automatically converted to other measures.


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


384 users have voted.


TeckPoh's picture
TeckPoh 2008 March 5
seeing how fast you find your way around in the forum; you posted this in the correct place alrighty.

I wonder if a several years old saffron can still be used. Hubby got some when he visited Spain 5 years ago. If not, it's really time for me to get some....seems as expensive as gold.

Tks for sharing the formula.
Adam T's picture
Adam T 2008 March 5
I would think that if it were packaged appropriately, it should be fine. It is sold in a dried form.
Jeremy's picture
Jeremy 2008 March 6
TP, it should be fine (zafran, if it isn't wet!), as well Nancy Silverton puts apple that is grated in her dough, from the La Brea Bakery book!
Adam T's picture
Adam T 2008 March 6
I have that book! For our apple cider bread, we cube apples, and put them in the dough. Makes a nice french toast
Adam T's picture
Adam T 2010 August 3

Accidently  forgot the yeast in this a couple weeks ago at work. 

So here is what I did:

After the initial proof and shaping, I put it in the fridge overnight. The next night I took it out and allowed it to proof for an hour or two. It didn't seem to rise much, but it looked good so I baked it. When it was done, it had risen quite a bit. 

The taste was excellent. Nice sour hint to it. 

I still have some in the freezer I will have to take out and eat up soon. 

I have also changed from the 3 braid to the 2 braid style. Looks much nicer. It's tricky at first to remember which direction to cross it. 


Later, Adam

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