Procedures

1. 1

   Combine all of the ingredients in the bowl of a mixer fitted with a bread hook attachment. Mix at low speed for 10 minutes, until the dough becomes homogenous and stretchy. Scrape down the sides of the bowl and the hook periodically.

2. 2

   Increase the mixing speed to high. The dough should make a slapping sound against the sides of the bowl. Mix on high speed for 5 minutes, stopping three or four times to scrape down the sides and pull the dough off the hook.

3. 3

   Pour the dough out onto a floured surface and knead vigorously for 5 minutes, until the dough is extremely stretchy, and very smooth. Place in an oiled bowl and cover with plastic wrap. Allow it to proof at 85-95 degrees (do this in an oven that has been preheated to 150 degrees then turned off. Place the dough inside after the oven has been turned off) for 45 minutes. Fold the dough and allow it to proof for another 30-45 minutes. It will have almost doubled in size.

4. 4

   Flatten the dough and divide it evenly, according to the number of strands you will need. Roll out each strand and allow the strands to relax for 10 minutes. Shape as desired. Allow the shaped loaf to proof for 1 hour on a parchment-lined baking sheet. Brush with egg wash, allow it to sit for 10 minutes, then brush it again. Preheat the oven to 350°F between washes.

5. 5

   Bake at 350°F degrees for approximately 45 minutes, until the internal temperature reads 190 degrees. Rotate halfway through baking. Cool completely on a cooling rack before serving or storing. Bread will keep wrapped in plastic for up to two days, and will make excellent French toast when staled.