I am definitely going to try this braiding method with my recipe. I use 8(!) egg yolks in my batter with 4 cups of bread flour. The result is a very tender and rich crumb and thick crust. I also find that allowing the second rise to happen in the refrigerator overnight gives the bread more flavor. I definitely need to allow the dough to rest before braiding. I find I get "bounce back" which results in uneven braids. Thanks for the tips!

• Reply