Use the spiral hook to mix all ingredients together at low speed for 3 minutes and then switch to high speed for 5-7 minutes until you get a well developed, stretchy dough (Dough temperature: 33-34oC).

Allow the dough to rest for 5 minutes either in the mixer’s bucket or by placing it on your working surface.

Cut the dough into 500-560 gr portions (half a kilo end product).

Round up the cut dough and allow it to rest for 10 minutes either by proofing or by leaving it on your working surface, covered with a plastic sheet.

Divide each piece into two parts, mould into long, thin shapes and allow to rest for 5 minutes.

Continue by moulding into a braided loaf.

Proof (±35oC with moistness) for 60 minutes.

Coat with Ovex Powder-ZK (egg wash replacer) or with egg wash.

Bake at 160-170oC without steam for 35 minutes. Make sure to keep the damper open.