Traditional braided sourdough bread for Easter
500 g cake flour
1 packet of yeast
500 ml lukewarm water
Add the yeast to the lukewarm water.
Allow time for the yeast to activate (± 5 minutes).
Gradually add the water and yeast solution to the flour.
Leave to rest for 2 hours.
1 kg bread flour
500 g fermented sour
15 g salt
800 ml water
Sift the flour and salt and add 500 g of the fermented sour.
Gradually add the water to form the dough.
Knead the dough until it has a smooth texture.
Divide in two, braid, then bake for 25 minutes in a pre-heated oven at 200 ˚C.