A whole wheat four strand braided Challah from today's class. The flour is a 50/50 mix of white whole wheat and AP.
A really lovely braided challah. It is an art to braid in a way that it's not lost in the oven. Looks delicious!
This one turned out better than most. I’ve learned that bread braids should be relaxed, almost loose, to avoid distortion during final fermentation and baking.
Still, as I tell my students, there's a reason that my wife handled braiding duties for our daughters when they were children. There's braiding, and there’s braiding well. Most days, I just braid.