That’s the best part I find - it’s a kilo of braid. I just cut a slice whenever I pass by the kitchen, sometimes thin, sometimes thick 😋

It’s best the first 48h though, so I usually gift half of it away.

• 451g wheat flour 550
• 55 g spelt flour 630
• 66g old sourdough from wheat sour (TA 150, solid)
• 27.5 g egg (5°C)
• 82.5 g milk (5°C)
• 165 g water (15°C)
• 8,25 g fresh yeast
• 55g sugar
• 8.8 g salt

Mix and knead for a smooth, non-sticky dough. Then add

• 82.5 g butter (5°C)

in flakes to the dough. Continue kneading until the dough is homogenous.

Let the dough sit for 75 min at 20-22 C in an airtight container. Then separate into 4 equal parts, that you form into round shapes. Let those sit airtight for 15 min, then roll them into sausages of 35cm length each.

Follow this video for braiding: https://m.youtube.com/watch?v=3DMnxeaDtFc&pp=ygUYem9wZiBmbGVjaHRlbiA0IHN0csOkbmdl&ra=m

Put the braid on baking paper, put that into an airtight container or wrap it with kitchen wrap. Let it sit at 20 - 22 C for 30 min. Then put it into the fridge at 5 C for 12-16h.

The next morning, mix

• 1 egg for spreading

and apply beaten almond flakes for sprinkling.

Put the braid into the pre-heated oven at 220 C, reduce immediately to 180 C. Open the oven after 10 min to let out the steam, and bake until 93 C core temperature — you‘ll reach that after approx. 30 min.