Personally, I don`t make a pre-dough, because it always works wonderfully with me without it and therefore I don`t need it. But if you want to do one, you are welcome to do it as you know it.
Put all ingredients in a bowl and knead vigorously for at least 10 minutes, either with the machine or with your hands, the main thing is that you knead for a long time until a smooth dough is formed. Cover the dough and let it rest in a warm place for at least 1-2 hours until the dough has increased in volume. (Of course you can also have all of this prepared in the bread maker)
After resting or rising, whip the yeast dough again vigorously and knead well.
Now divide the dough into 3 parts and roll them into strands of equal length, which should not be too thin. Now braid them into a tight braid. (4, 5 or 6 strands can also be braided, depending on how you like it)
Place the braid on a well-greased tray or on a baking sheet lined with baking paper and cover it for another 30 minutes until the dough has visibly increased its volume. (Can take longer depending on the temperature)
Brush the braid with an egg yolk whisked with milk, sprinkle with sugar if necessary, and bake in the preheated oven on the middle rack at 180 ° C top / bottom heat or 165 ° C fan oven for a good 30-35 minutes until it is golden brown.
(Each oven heats differently, so it may take a little longer, but please do not let it get too dark, otherwise the braid will be too dry.)
The braid becomes very loose and fluffy and stays fresh for a long time.
The Hermitage dough gives it a very fine aroma.
(I prepare this like sourdough, so that it gradually becomes stronger and I can do without the addition of yeast).
If you like, you can also add raisins to the batter.
Ingredients
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