The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

The Universe of the 3 Rope Bread Braid

ibor's picture
ibor

The Universe of the 3 Rope Bread Braid

Come over  to "My Food Address"  (http://myfoodaddress.blogspot.com/)
to explore "The Universe of the 3 Rope Bread Braid"

Comments

nycbaker11's picture
nycbaker11

Great ideas on braiding. Can you explain how to make the wide twist, not the 2 strand spiral. Thank you

Ray

ibor's picture
ibor

Ray: Please be more sprecific regarding your question and I'll be glad to answer it

nycbaker11's picture
nycbaker11

Hi Ibor,  I'm attaching a picture of the twist I was referring to.  Thank you,

Ray

 

http://s1163.photobucket.com/albums/q555/Rayd9/?action=view&current=twist.jpg

nycbaker11's picture
nycbaker11

Also, do these bake WITH the wooden dowels?  thank you,

Ray

MNBäcker's picture
MNBäcker

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.

Stephan

ibor's picture
ibor

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.

best regards

nycbaker11's picture
nycbaker11

Sorry Ibor, but where's your new post?

Ray

Mini Oven's picture
Mini Oven

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.  

ibor's picture
ibor

The post is the same but was re-written in parts so as to answer your doubts.

nycbaker11's picture
nycbaker11

Thank you, so it was a 2 strand twist that was flattened out a bit... Great Info and Please keep bringing it :)

Ray

 

eliabel's picture
eliabel

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.

ibor's picture
ibor

Dear eliabel

Thank you for your comments. Yes the doughs you mention CAN be braided, please see the following

Kulich: http://www.abreadaday.com/?p=2393

Paska: http://www.foodgeeks.com/recipes/19890

Stollen: http://www.kitchenproject.com/german/recipes/Stollen/index.htm

Panettone. http://www.myrecipes.com/recipe/braided-panettone-10000001151416/

best regards

ibor

eliabel's picture
eliabel

Thanks, Ibor. I will send you a PM.

HeidiH's picture
HeidiH

Love the little braid on top of big!  Much easier than trying to master 6-strand braiding.

ibor's picture
ibor

I love it too, that's why I chose it as a cover on another site

best

Ibor

 

carblicious's picture
carblicious

Was thinking of making Challah soon, so really helpful.  Thanks for instruction.

 

ibor's picture
ibor

My pleasure. Happy braiding