Sourdough Easter Braided Bread

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.

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Prep Time 1

Cook Time 25

Additional Time 10

Total Time 11 25

Servings 4 braids

Calories 705

Equipment

1 stand mixer with a hook attachment
1 baking mat or parchment paper
1 Mixing bowl
1 kitchen scale or measuring cups and spoons
1 plastic wrap or damp tea towel
1 Dough scraper or a very sharp knife for dividing the dough
1 Pastry brush for egg wash, optional

Ingredients

For Sweet Stiff Starter (using 1:3 ratio)

143 grams all-purpose flour
51 grams water
41 grams soudough starter active
25 grams sugar

For Dough

390 grams bread flour
240 grams sourdough starter sweet stiff starter
120 grams milk whole milk is best
95 grams butter unsalted, if using salted, adjust the salt!
60 grams all-purpose flour
25 grams sugar
5 grams salt
2 eggs

Instructions

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 (make sure it's at room temperature), 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. Knead for 20-30 minutes, resisting the urge to add too much flour; we're looking for a tight, cohesive ball of dough.
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. This step is essential for flavor development and should take about 5 hours, allowing the dough to nearly double in size.
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. Braid these ropes into 4 separate braids, laying them on a baking sheet lined with parchment paper. Braid these ropes into 4 separate braids, laying them on a baking sheet lined with parchment paper.
Allow the braids to undergo a final rise in a warm place until puffy, which should take about 3-6 hours. This step is crucial for achieving that light, fluffy texture.
Preheat your oven to 350°F (180°C). Brush the braids with an egg wash mixture for a golden brown finish. Bake for 22-25 minutes, but keep an eye on them to prevent over-browning.
Once baked, cool the braids on a wire rack to cool. You can enjoy them as soon as they're cool enough, they taste best that way!

Video

Notes

Starter consistency: I usually develop and test a recipe with a 100% hydration sourdough starter, but this recipe uses a sweet stiff starter. If you use your normal starter, be sure to get the consistency right before you use it - you'll probably need to add a bit of flour to the dough.
Mixing time: I know we're probably going against the manufacturer's instructions but you NEED to knead this dough for at least 15 minutes straight. I usually let it fo for 20-30 minutes because the gluten develops really nicely this way, and you can't substitute that step with anything else.
Shaping the dough: Allowing the gluten to relax during the shaping process is key. After dividing the dough into pieces, let it rest for at least 5 minutes before rolling into ropes, and again before braiding. This rest period makes the dough easier to work with and helps achieve a uniform shape.
Braiding: Be gentle yet firm when braiding to maintain an even shape without deflating the dough. A tight braid looks beautiful and ensures even baking.

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