Easter in Europe is not complete without a special bread: a braided one that looks good and tastes even better. Sometimes, eggs are woven into the braid, adding a fun twist.
Here, we’ll keep things simple with a straightforward sourdough Easter braided bread recipe. It’s perfect for anyone new to sourdough, focusing just on a basic braid.
For Sweet Stiff Starter – all-purpose flour – water – soudough starter – sugar
The night before, prepare a sweet stiff starter. This initial step is crucial as it kickstarts the fermentation process, ensuring our sourdough bread has that perfect rise and tang-free flavor.
In the bowl of a stand mixer, combine milk, sugar, salt, eggs, butter, and the bubbly sourdough starter. With the dough hook attachment, mix at a low speed. Gradually add bread flour and all-purpose flour to the mixing bowl, aiming for a sticky dough consistency.
For bulk fermentation, transfer your dough to a greased bowl, covering it with plastic wrap or a damp towel. Place it in a warm spot to rise.
Chill the dough in the fridge for 1-3 hours after bulk fermentation. This makes the dough easier to handle and shape, preventing it from becoming too tangy.
On a lightly floured surface, divide the chilled dough into 12 equal pieces using a dough scraper or sharp knife. Let them rest briefly, then roll each piece into a long rope.