Description
Our butter braid is available from Friday to Sunday. The day before, the yeast is mixed with warm water and a small amount of flour to make a liquid pre-dough known as a poolish. This is left to stand at room temperature overnight to increase fivefold in volume. We then add 10% premium JUMI butter from the Emmental valley to the main dough. This is what makes our braid so fine.
Pre-dough: poolish
Flour: 100% wheat
Proving time: 24 h
Ingredients: Type 550 white flour, water, butter, Swiss eggs, baker’s fat, buttermilk powder, table salt, yeast