The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Round Braid

  • Pin It
ibor's picture
ibor

Round Braid

From "The Art of Braiding Bread"

http://myfoodaddress.blogspot.com/

Abelbreadgallery's picture
Abelbreadgallery

Very very very nice.

ibor's picture
ibor

Thank you. Come aboard

Darwin's picture
Darwin

That is very cool looking loaf, well done.  ;)

ibor's picture
ibor

:) Try it

breadsong's picture
breadsong

that's a beauty :^)

ibor's picture
ibor

:^) thank you, it's all yours

Skibum's picture
Skibum

Many thanks for sharing your videos I have just finished dong 2 simple 3 strand standard braid loaves for my Christmas pulla bake. I will give your three strand octopus a try next pulla bake.

I appears you have highly extensible dough for your 6 and 12 strand braids. I have been using all purpose flour and my dough is not nearly as extensible as yours. What type of flour do you use in creating these masterpieces? Perhaps a  mix of AP and cake & pastry flour would give me a more extensible dough.

Thanks for sharing! Brian

Bakingmadtoo's picture
Bakingmadtoo

I dream of being able to shape such beautiful, even, smooth strands to braid.        Your braid looks absolutely perfect.

ibor's picture
ibor

Don't just dream, practice and you will get those smooth strands. Guaranteed. My happiest day will be when your strands are smoother tan mine. That's the idea.

Bakingmadtoo's picture
Bakingmadtoo

Oh dear! If you could have seen the mess I got into and the dreadful way my braids looked the other day, you would laugh! But I will practise and I will keep trying until I can do it! In the meantime, I will just look at yours for inspiration.

ibor's picture
ibor

Hi Brian

I used bread flour for the 6 and 12 strand braids.

Good luck with the three strand octopus braid, it will give you a very nice loaf. It is such a pleasure to work with that technique that I have to make an effort to use other ones

It is my pleasure to share with all of you

Ibor

 

Skibum's picture
Skibum

I have another batch of pulla dough on the dough, scaled to 110% of a single loaf and have used half strong bread flour and half all purpose flour. The only braid I know for pulla is the basic 3 strand ponytail style. i have baked a loaf of this to take to friends for Christmas dinner tomorrow, but will try the three strand octopus for this bake. I also love how you finish your braids and will adopt this technique. If my octopus braid pulla is a success, that will be out Christmas pulla!

Again, thanks for sharing, happy braiding, happy baking and merry Christmas! Brian

ibor's picture
ibor

Best of luck¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡

Skibum's picture
Skibum

. . . thanks for sharing your marvelous technique, My first attempt a the 3 strand octopus has given me a most interesting loaf of pulla! Again THANKS for sharing. I will be ordering your book from amazon. God bless. Brian

ibor's picture
ibor

Good for you Brian. And a Happy New Year

Mebake's picture
Mebake

Now, that is real bread Art. really inspiring dome of braids, well done.

(from someone still struggling with 4 strand braids).

 

ibor's picture
ibor

Thank you Mebake.

Let me remind you that the "Round Braid" is made with just four strands, so go ahead and welcome aboard.