280 g to 320 g (2 - 2¼ cups) Unbleached Bread Flour
2 teaspoons instant yeast (remainder of yeast packet, if using one)
1½ tsp salt
1 large egg white mixed with 1 Tbsp water
sesame seeds or puppy seeds
Приготовление
For the poolish:
Combine all of the poolish ingredients, mixing just until a smooth dough forms. Allow it to rest, covered, for 12 to 16 hours at room temperature. When the poolish is ready, it will be filled with large holes and bubbles.
For the dough:
Add the water to the poolish, and mix until smooth.
Add the flour, yeast and salt, and knead the dough until it's fairly smooth, about 3 minutes by machine, or 5 minutes by hand. (The gluten will continue to develop as the dough rises)
Place the dough in a lightly greased bowl, cover, and allow to rise at room temperature for 1½ hours. To help develop the gluten and distribute the yeast's food, turn the dough (after 45 min.) during the rising time: gently fold all four sides into the middle, and turn the dough over.
Divide the dough into 3 equal pieces, and roll each piece into a 20-inch long rope. Braid the ropes.
Set the braid on a lightly greased or parchment-lined baking sheet, cover with greased plastic wrap and let rise 1 to 1½ hours or until just puffy.
Preheat oven to 235°C/450°F.
Using a spray bottle, spritz the sides of your oven with water a few times, then put loaf in the oven and turn the oven down to 220°C/425°F. Bake for 25 to 35 minutes or until the loaf is golden and feels lighter when picked up.
Remove the braid from the oven and cool on a rack.
Recipe by Мои кулинарные зарисовки at https://www.aynmark.com/archives/98