Jutta likes braided breads very much, just like me. And when she blogged her 12-stranded Braid I knew immediately that I had to bake such a braid, too. I bake already some braids in the last years, braids made with one Strand, two, three, four, six or even with eight strands. So it was time to increase the difficulty level!
And so I braided bread on Sunday morning, doing three smaller braids at once. After I finished the first, braiding the remaining two was not so hard to do. Making 36 small strands for three braids was much more annoying.
For the dough I choose a “Swiss butter braid” (Schweizer Butterzopf). This soft bread is made with lots of butter but no eggs. And, what is strange for me as German, the dough is salty and not sweet. After some recipe research I create a recipe containing a big batch of Pâte Fermentée, 15% Butter, 10% Spelt flour and a little bit sugar. The sugar is not original but for me it makes the taste round. The mixture of spelt and wheat flour can be bought in Swiss as “Zopfmehl” (braid flour), but not in Germany. And so I do my own mixture. The spelt flour makes the dough a little bit softer and so it is easier to roll the strands.
The Braids are delicious. A very soft and fluffy crumb which nearly melts in the mouth. And they taste incredibly good, very rich and buttery with some complexity due to the preferment. I’m very happy with both the shape and the taste. This is a bread I will bake again!
yields three braids
- 350g flour Type 550
- 245g Water
- 5g fresh yeast
- 7g Salt
- Pâte Fermentée
- 550g flour Type 550
- 100g spelt flour Type 630
- 355g Milk
- 13g Salt
- 20g fresh yeast
- 50g sugar (optional)
- 200g Butter
- 1 egg, beaten
Mix all ingredients for the Pâte fermente and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12 hours.
Knead all ingredients except the butter for 5 min at slow speed.
The knead 7 min at slow speed. At last add the butter all at onc and knead untill the butter is completly incooperated.
Proof for one hour.
Divide the dough into three pieces and each piece into 12 strands (50g per strand) and braid a twelve stranded braid (see Video here). Place on paper lined baking trays.
Prood for about 1 hour.
After proofing brush with egg. Bake at 165°C for about 35 min with steam on convection mode.
I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.