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.
|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
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.
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.