Sourdough Braid

Instructions

1. 1

   First, refresh or feed the sourdough starter: For this, mix the starter, water and flour vigorously in a large mason jar. Place the lid loosely on top. Cover and let stand at warm room temperature until the sourdough has doubled in size and many air bubbles can be seen. For me, this takes about 3 hours.

2. 2

   For the braid dough, whisk one egg and set about half aside for later brushing. The remaining

3. 3

   5 eggs with the complete active sourdough, flour, warm milk, sugar, salt and vanilla in a large bowl. Knead with the stand mixer for about 3-5 minutes, until a reasonably even dough is formed.

4. 4

   Then, knead in the soft butter in small pieces, a little at a time, for about 5 minutes. The dough should be soft, elastic and slightly shiny or silky at the end.

5. 5

   Cover the dough and let it rest at room temperature for about 2 hours, until it looks a little looser, then cover it well and place it in the refrigerator overnight.

6. 6

   Take the dough out of the refrigerator the next morning and let it come to room temperature for about an hour. On a floured work surface, divide it into 3 equal portions. Roll these into long strands and braid them into a large braid. Carefully place it diagonally on a baking sheet lined with baking paper.

7. 7

   Cover the braid and let it rise at room temperature for 2-3 hours, until it has visibly risen.

8. 8

   Preheat the oven to 175 degrees Celsius top and bottom heat. Whisk the remaining half of the whisked egg with the milk. Brush the braid with this. If desired, sprinkle with sliced almonds.

9. 9

   Bake the braid for about 30-35 minutes until golden brown. If it becomes too dark, cover it with aluminum foil towards the end. Let the braid cool completely before slicing.