Yes, this will be no post for all of us who new years resolution is healthy wholesome eating. And I have to admit that after one slice of this bread I head to it a lot of fruits and vegetables to save my conscience. But (and here are now the excuses why I baked it anyway) it was love on first sight and I need a complex bread for relaxing because of all the stress I have in the last month before starting to write my Ph.D. thesis.
The idea for this bread had TXfarmer who baked some time ago a “Lamminated Sandwich Bread”. Her bread looks better then mine, she really knows how to bake laminated pastry. Her Croissants are a dream! The dough is a soft sandwich bread laminated with butter. After a single and a double fold the dough is cut into stripes and braided.
I did some modifications so that the recipe fits better to the weaker german flour. And this time I mixed the butter for laminating with some flour to make the handling easier. It works good for puff pastry for me and it helps here, too.
And how tastes this bread? A soft and evenly open crumb with a divine taste of butter, like a good croissant.
- 50g Sourdough starter
- 100g Water
- 100g Flour Type 550
- 30g Flour Type 550
- 150g Water
- 370g Flour Type 550
- 50g Egg (1 Egg size M)
- 10g Salt
- 10g fresh yeast
- 40g Butter
- 35g sugar
- 250g Butter
- 25g Flour Type 550
Mix all ingredients for the sourdough and ferment overnight (12 to 16 hours) on a warm place (about 25°C).
For the water roux whisk water and flour until lump free, then heat it up to 65°C (needs about 3 min) while whisking. Fill the water roux in a bowl, cover its surface with cling foil and let it cool down to room temperature.
Mix flour, egg , water roux, yeast,salt and sourdough and knead 5 min at slowest speed, then around 11 min on fast speed until complete gluten development. Now add sugar and butter and knead for about 2 min until butter and sugar are complete incooperated.
Place the dough in the fridge for 2 hours.
In the meantime mix butter with flour and roll it to a plate with an edge length of 30cm x 30xm.
Roll the dough to a square with an edge length of 45 cm x 45 cm and put the butter plate in the middle. Fold the dough over the butter and roll again. Fold the dough in thirds like a letter (single fold)and cool in the fridge for at 60 min.
Roll the dough again and fold from both sides into the middle and then fold in half (double fold).
Roll the dough to a thickness 1.5cm. Try to roll the dough so that you get a band of 60 cm length and about 15 cm width. Cut the dough into three stripes of 5 cm width and braid them loosely.
Place the braid into a buttered pan (30cm) and proof until the dough reach the rim of the pan (about 4 hours).
Bake with steam at 180°C for about 30 min, then reduce the temperature to 160°C and bake for 20 min.
I send this to Yeastspotting, Susans weekly showcase of yeast baked goods.