Basket Bread

Degas the dough gently and divide it into two pieces; one of 670 g and one of 400 g. Remember that if there are any dough scraps left, we will always place them in the center of the dough before pre-shaping. Preshape, make a ball, and cover with a cloth. Let rest for 25 minutes.

Shape the largest piece in the same way as we reshape it, creating a boule. Set aside and cover with film. Take the other piece of dough and stretch it with a roller. We will form a rectangle of approximately 11,8 x 9,8 inches (30 x 25 cm). Using a sharp cutter or knife, cut parallel strips with a thickness of 0,4 inches (1 cm), the length of which is the longest side of the rectangle. We'll need about 18-20 strips, but we'll need a few more. Braid the bread, this process is better seen in detail in the video. Once we have the bread shaped, transfer to the baking tray lined with baking paper. Lightly grease the surface with olive oil, cover it with film and let it rise until it doubles in size.

Preheat oven to 355 ºF/180 ºC. Brush the bread with whipped yolk with milk and salt, place it in the oven for 40 minutes. Watch the final minutes of baking, if the bread gets very colorful, cover it with a sheet of aluminum foil. Remove and allow to cool completely in a rack.

Enjoy!

For detailed instructions please visit: https://bake-street.com/en/flechtkorbbrot-basket-bread/