Instructions for use: After the bulk fermentation time, scale dough pieces of the desired size and mould long. After a short relaxation time, braid the strands into plaits, place on trays laid out with baking paper and allow to prove. Wash the yeast plaits with egg at ¾ proof and allow to dry at room temperature. Wash once again before baking, if necessary sprinkle with coarse sugar and/or nibbed almonds and bake with open damper.
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