a mixing bowl
a kitchen scale
a half sheet pan
an oven
work surface
a small bowl
a fork
a cooling rack
Equipment you'll really, really want
another mixing bowl
a flexible spatula
a bench knife
a stand mixer
some clingwrap
a pastry brush
Supplies
500g all-purpose flour
10g dry yeast
215g water
3 eggs
60g egg yolks
5g vanilla extract
5g powdered milk
5g salt
100g sugar
50g butter
100g coconut oil
Experiment 1: Pre-ferment
Supplies used
250g all-purpose flour
10g dry yeast
125g water
Method
Add water to mixing bowl. Add yeast to water. If using active dry yeast, mix until dissolved. Add flour. Mix, scraping down sides of bowl and folding in flour until dough is roughly homogenous. Cover bowl with clingwrap. Place somewhere warm and wait until doubled in volume (approximately 1 hour at 20 C).
Experiment 2: Dough
Supplies used
2 eggs
60g egg yolks
5g vanilla extract
90g water
250g all-purpose flour
5g powdered milk
5g salt
100g sugar
50g butter
100g coconut oil
Method
If using a stand mixer, complete these steps in the stand mixer bowl. Add eggs, yolks, vanilla extract, water. Mix to combine. Add Experiment 1, flour, and powdered milk to bowl. Mix until dough is fully incorporated and smooth (approximately 4 minutes at low on stand mixer).
Add salt and sugar to bowl. Mix until smooth (approximately 4 additional minutes at low on stand mixer). Continue working dough until it forms a ball and pulls away from side of bowl (approximately 4 additional minutes at medium on stand mixer).
Cut butter and coconut oil into small pieces (1 cubic cm or less). Work into dough until fully incorporated and the dough no longer seems greasy (approximately 10 additional minutes at medium on stand mixer).
Dust work surface with flour. Transfer dough to floured work surface and shape into ball. Place ball seam-side down in bowl. Cover bowl with clingwrap. Place somewhere warm and wait until doubled in volume (approximately 1 hour at 20 C).
Experiment 3: Braid
Supplies used
1 egg
Method
Grease or lightly flour half sheet pan. Dust work surface with flour. Move Experiment 2 from bowl to work surface in one piece (use flexible spatula if available). Divide Experiment 2 into 4 equal sections. Form each section into a square, then bring in the top and bottom edges to the center, pinching to seal the crease. Place sections on sheet pan with the crease on the bottom. Cover sheet with clingwrap. Rest sections for 15 minutes.
Dust work surface with flour. Transfer a section to work surface. Roll the cylinder back and forth until the center section is approximately 2 cm in diameter, elongating as you go. Return to pan and repeat with remaining sections.
Place all 4 sections on work surface. Join them at one end by mashing them together. Take the strand furthest from you. Lift it over the next strand. Lift the next strand and pass under. Lift the strand over the final strand. Repeat until you run out of section length. Pinch ends together.
Return braid to sheet.
Mix egg in bowl. Apply egg wash to braid using pastry brush or a paper towel, avoiding creases where the sections meet. Cover bowl and sheet with clingfilm. Refrigerate bowl. Place sheet somewhere warm and wait 1 hour.
Apply egg wash to braid using pastry brush or a paper towel, avoiding creases where the sections meet. Cover bowl and sheet with clingfilm. Refrigerate bowl. Place sheet somewhere warm and wait another hour.
Apply egg wash to braid using pastry brush or a paper towel, avoiding creases where the sections meet. If the braid has not yet doubled in size, cover sheet with clingfilm and place somewhere warm until doubled in size (if kept at 20 C, the braid should be doubled in size after the prior 2 hours of waiting).
Experiment 4: Bake
Method
Preheat oven to 190 C. Remove any clingfilm from Experiment 3 and place in oven. Lower oven to 170 C. Wait 25 minutes.
Open oven, rotate sheet 180 degrees. Wait 10 minutes. Remove from oven. Transfer bread from sheet to cooling rack. Wait 1 hour before slicing or serving.
References
Avey, T. (2010, August 26). Challah Part 2: How to Braid Challah. Retrieved from https://toriavey.com/how-to/challah-bread-part-2-how-to-braid-challah/
Bernstein, M. (2014, December). Slow and Easy Panettone Recipe. Retrieved from http://www.seriouseats.com/recipes/2014/12/slow-and-easy-pannetone-recipe.html
Bernstein, M. (2016, December). The Best Challah. Retrieved from http://www.seriouseats.com/recipes/2016/12/challah-braided-jewish-bread-recipe.html
Dia Dia. (2017, July 7). Pão Doce de Padaria. Retrieved from http://entretenimento.band.uol.com.br/diadia/receitas/24945/p%C3%A3o-doce-de-padaria.html
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