Black & White, Eight-strand Plaited Loaf
Eight-strand Plaited Loaf
Fermented Dough
This eight-strand braided bread will be the conversation piece at any dinner table. We took the artisan dough a step further by adding caramel color and caraway seeds to half the dough after full development. The eight strands are carefully braided using a repeated method that any #homebaker can perform.
These breads were showcased a few nights ago, during a Community Education Series – “Ask the Chef” by #kidshealthy. Such a fun event via #Zoom.
Thank you @pamelawnuck for the invite.
Recipe
Bread Flour – 600 grams / 4 ½ cups
Water – 400 milliliters / 1 ¾ cups
Unsalted Butter – 35 grams / 2 ½ Tablespoons
Salt – 12 grams / 2 teaspoons
Instant Dry Yeast – 12 grams / 5 teaspoons
Instructions
Mix all ingredients together to a full development.
Give the dough a 60-minute bulk fermentation, then divide into 130-gram dough pieces.
Round, then give an additional 10-minute intermediate fermentation before making the 8 strands.
Plaiting
8 under 7 and over 1 (this step is not repeated)
8 over 5
2 under 3 and over 8
1 over 4
7 under 6 and over 1
Repeat the steps making sure that the strands are constantly renumbered, 1 through 8, from left to right. The excess dough can be tucked into the ends of the braid before giving it the final 60-minute proof. Bake for 30 minutes at 450°F or until the internal temperature reaches 205°F
Patience is key. 😉
#BakingEvolution #artisan #bakery #homebaker #breadhead #baked
Alex Peña
“Baking is the most rewarding part of my culinary experiences.”
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