John Myers
Ingredients for 1 servings:
- 500 g wheat flour, 550
- 60 g sugar, approx. (amount as desired)
- 10 g salt
- 10 g yeast, fresh
- 250 g milk, room temperature
- 75 g butter, soft, room temperature
- 1 egg(s), for the dough, room temperature
- possibly lemon peel, grated
- possibly sugar granules
- possibly almond flakes
- 1 egg(s) for brushing
Instructions
Working time approx. 15 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 30 minutes; Total time approx. 10 hours 45 minutes
Salt-yeast process with long, cold fermentation
Mix the yeast and salt with the milk and let stand for at least 30 minutes. Knead with the remaining ingredients (except the granulated sugar and/or almond flakes) until a smooth dough forms. Place the dough in a bowl with a lid and refrigerate for 1 to 2 hours. Place in the refrigerator or on the patio (depending on the season). After this time, knead the dough thoroughly, shape it into a plait, and place it on a baking sheet lined with parchment paper. Place this sheet in a large garbage bag, spray it with a few squirts of water (to prevent the dough from drying out), seal it tightly, and refrigerate. Ideally, place it in the refrigerator; otherwise, place it on the patio or balcony. A basement would be too warm. The next morning, bring the sheet into the kitchen and let it acclimatize. This can take up to 1 hour; the time depends not least on the temperature at which the dough was stored overnight. You’ll notice it starting to rise nicely. Preheat oven to 200°C (top/bottom heat). Brush the plaited loaf with a beaten egg and sprinkle with sugar or flaked almonds, if desired. Bake for 30 minutes – test with a skewer for doneness.
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