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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.
Let the dough rest for 5 minutes.
Cut into pieces of 600 gr (approx.).
Rest the dough for another 20 minutes.
Shape into braids, put them on the oven loaders
Immediately proof at 37o C with 72% humidity for 35-45 minutes (approx.)
Brush with wisked egg and bake at 170° C for 25’ (approx.) with the tupper open
Ingredients
Directions
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.
Let the dough rest for 5 minutes.
Cut into pieces of 600 gr (approx.).
Rest the dough for another 20 minutes.
Shape into braids, put them on the oven loaders
Immediately proof at 37o C with 72% humidity for 35-45 minutes (approx.)
Brush with wisked egg and bake at 170° C for 25’ (approx.) with the tupper open