I am cheating big time today. I meant to make a typical Swiss braided bread called Zopf (i.e. braids) for ages. I didn’t have much time to dally in the kitchen today, so I bought a ready to use flour mix.
Now you are supposed to let it rise again for 40-50 minutes. A baker once told me that yeast bread tastes even better when you have the time to leave it to rise overnight.
I do have the time and so my Zopf will spend the night covered with a damp cloth in the fridge. I hope it will rise and shine tomorrow!
Update: And rise it did! I brushed it with egg wash and baked it for 50 minutes at 190 degrees in the oven preheated at 220 degrees Celsius.