Procedure:
1
Add all the ingredients into the mixer. Mix in the spiral mixer for 2 minutes at slow speed and for 9 minutes on high to develop a smooth, fluffy and non-sticky dough.
2
Let the dough rest for 5 minutes.
3
Cut into pieces of 600 gr (approx.).
4
Rest the dough for another 20 minutes.
5
Shape into braids, put them on the oven loaders
6
Immediately proof at 37o C with 72% humidity for 35-45 minutes (approx.)
7
Brush with wisked egg and bake at 170° C for 25’ (approx.) with the tupper open
