Bread with fermented dough
Fermented dough: 100g wheat flour
5g dry yeast
Mix these ingredients until you have smooth dough. Leave it resting at room temperature for 2 hours, and then put it into the fridge for up to 48 hours.
Main dough: fermented dough
1kg wheat flour
25g liquid baking malt (I use a malt drink from the corner shop or dark beer)
10g dry yeast (or 35g fresh yeast)
60g olive oil (or sunflower oil)
Mix the yeast and the malt well with the water. Then mix everything together, besides the salt and the oil. Knead for 5 minutes. Then add oil, knead another few minutes. Finally add salt and knead for at least 8 minutes. Cover the dough and let it rest for 75-90 minutes. Divide into 8 equal parts and shape the pieces round. Let them relax for a moment and roll 50 cm long strings. Braid two strings and place them in an S-shape or 8-shape on your baking tray. Then mix egg yolk, water, salt, sugar and a little bit of milk and brush the bread. Cover with poppy seeds or, if in China, with sesame seeds. Let them rest for 1 hour. Bake them at 230°C for 30 minutes. Open the door of the oven and bake for another 10 minutes. I often forget to open the door, and the bread is still great.