Bread - A Five-Strand Plaited Loaf

There are times when you get a bit fed up making the same things day-in, day-out; so you end up having a bit of a play. Here's the results of Tuesday's play session - a five plait loaf:

Firstly roll your dough into five long pieces and join them at the top. Spread them out with three on one side and two on the other.

Prepare for plaiting

Take the outermost of the three strands and place in in the middle next to the innermost of the two strands.

The first plait

You will now have three stands on the other side. Take the outermost of the these and place in in the middle next to the innermost of the two strands.

The second plait

Repeat the process, always taking the outermost of the three strands and placing it in the middle next to the innermost of the two strands.

The third plait

...and again.

Continuing the plaits

Continue until it is all plaited.

Completing the rest of the plait

The finished loaf.

The finished loaf

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There are four comments

DanMcG

very cool Phil. I’ve seen loaves like that for sale. but never gave a thought to how it was done

DanMcG, (Email ) - 07-10-’10 22:42
Phil

Hi Dan

It’s good just to have a bit of a play sometimes. I understand that someone online does a 12 braid plait – I don’t fancy trying it – mine would end up like spagetti!

Phil, (Email ) (URL) - 09-10-’10 15:49
John Byrne

Hi Phil
Could you post the full recipe for the bread please, and also did you put something on top of it to get the shine?
Cheers
john

John Byrne, - 20-10-’10 16:05
Phil

Oh err, now I’ve got to think because I ‘winged it’ with the recipe. I seem to recall it was about 62% hydration. Something like 600g flour, 370 water/milk (one third milk approx), 1 teasp salt (fairly heaped say 8g), 2 x packets ‘easy blend’ yeast, 2 Tbsp oil. Made in the normal way.

The glaze was just beaten egg with a pinch of salt. Applied before and after proving.

HTH

Phil, (Email ) (URL) - 20-10-’10 17:28

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

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