Come over to "My Food Address" (http://myfoodaddress.blogspot.com/)to explore "The Universe of the 3 Rope Bread Braid"
Great ideas on braiding. Can you explain how to make the wide twist, not the 2 strand spiral. Thank you
Ray: Please be more sprecific regarding your question and I'll be glad to answer it
Hi Ibor, I'm attaching a picture of the twist I was referring to. Thank you,
Also, do these bake WITH the wooden dowels? thank you,
I was curious about the shaping of the twists too. Google located this great video on the subject:
Hope that helps.
Look at the pic in the video you posted and compare to the link of the pic on Ibor's site, they look different.
They look very similar to me. I did a screen capture of the final loaf in the SFBI video and flipped it horizontally so the segments slant in the same direction as in Ibor's photo (sorry don't have photo accounts, so can't post) and it looks to be about the same, although less uniform and more three-dimensional (different camera angle?) than Ibor's.
At any rate, thanks to Ibor for sharing his impressive handiwork. I learned something new and I'm sure I'll learn even more when he gets a chance to answer the question.
Looks to me like you do the following:
make a two-strand twist like shown in the Google video.
Take the twist and flatten it in the middle with a wooden dowel (so the sides still show the twist).
Take your three-strand braid and place it ON TOP of the middle-flattened twist.
I guess you could bake it with the toothpicks (see picture in Photobucket album) in place - I probably wouldn't. If the twist is flattened enough, you shouldn't have any "misbehavin'" during proofing and baking.
Dear NYCBAKER11, FRAZESTART AND MNBÄKER
Thank you for your comments as they point out probable weak points of my presentation. As a final favor please go to the now modified post and see if your doubts were answered.
Sorry Ibor, but where's your new post?
but the method has already been explained above without having to pop over to Ibor's link. I kind of like twisting 2 strands and squashing the middle to make room for a 3 braid. faster! And it makes sense.
The post is the same but was re-written in parts so as to answer your doubts.
Thank you, so it was a 2 strand twist that was flattened out a bit... Great Info and Please keep bringing it :)
Thanks, Ibor. I was wondering how the braid with the epi cuts would look after baking? Do you have any photos ?
sorry, no pictures.
How would it look? original, intriguing, as food should be.
Thanks a lot, ibor. These are great ideas and wonderful mastery of braiding. I am a bit surprised, though, that you say (if I've understood you correctly) that Kulich, Paska, Stollen or Panettone could be braided.
Thank you for your comments. Yes the doughs you mention CAN be braided, please see the following
Thanks, Ibor. I will send you a PM.
Love the little braid on top of big! Much easier than trying to master 6-strand braiding.
I love it too, that's why I chose it as a cover on another site
Was thinking of making Challah soon, so really helpful. Thanks for instruction.
My pleasure. Happy braiding