How to make Swiss ridged bread?
The recipe for 10 streaky Swiss breads with chocolate chips:
For the croissant dough:
• T45 flour: 500g
• Salt: 10g
• Sugar: 70g
• Fresh yeast 20g
• Water: 130g
• Milk: 100g
• Butter: 50g
• Tourage butter: 250g
• Kneading: 4min in 1st speed + 7min in 2nd speed
• Pointing 30 min at room temperature and placing 10h at 4°c.
• Perform 2 double turns
• Minimum relaxation 1h at 4°C
• Make the streak and lower (60 cm x 24 cm)
• Add the cream, chocolate chips and divide into 10.
• Primer: approximately 1h30 at 27°
• Baking: 25 to 170°C.
• Add syrup: 50g of water + 50g of sugar
• Penetrant testing on grid

Pastry cream recipe:
Whole milk: 150g
Cream powder: 14g
Sugar: 30g
Egg yolk: 30g
Egg: 15g
Butter: 10g
Vanilla: SQ

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-------------------------------------------------- -------------------------------------------------
00:00 presentation of the recipe
00:40 the recipe for Swiss streaky bread
01:48 Swiss bread kneading
03:40 how to prepare your tourage butter
05:30 how to do a double trick
08:50 The ridged pastry technique
11:25 Making the pastry cream
13:30 Detailing of striated Swiss breads
17:00 Making the syrup
5:30 p.m. baking Swiss bread
6:30 pm Tasting

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