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Baker’s Tip: Simple Plaiting

1st March 2017 by Paul Merry

BAKER’S TIP

SIMPLE PLAITING

Baker's Tip: Simple Plaiting 3

When you are making a simple three-strand plait, like the one shown above, there is a procedure to follow.

Roll out the three strands with their tapering ends, and place them on the bench running straight up in front of you. Don’t start to plait from the top, instead you must start the plaiting half-way along the strands, and complete the plaiting towards yourself. The simple 3-strander technique (that most girls already know because of female hair plaiting) can be drummed into the boys by chanting “outside to inside” as you proceed. To finish this first phase, the three fine tips must simply be welded together in a brutal action.

The second phase begins by getting your hands under the middle of the plait with the three separate strands clasped between your fingers and flipping the whole thing over towards you, somersault fashion. Now the remaining loose strands will be plaited again towards you, and by flipping it over they will be ready to adopt the correct pattern. Again, finish with the brutal weld, and hey presto! a beautiful looking plait with two handsome ends, neat and alike.

Further tip: don’t plait tight, allow the bulgy strands to sit slightly loosely.

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Filed Under: Baker's Topics

About Paul Merry

BAKER’S TOPICS

  • 20 degree temperature threshold
  • A New Approach To Sourdough Wheat Leaven
  • Autolyse
  • Bagels and the water bath
  • Baker’s Tip: Coarser flours take more water
  • Baker’s Tip: Simple Plaiting
  • Baker’s Tip:. Quantities of different yeasts
  • Baking on a tile
  • Chelsea Buns
  • Dough fermentation: The Fold
  • EASTER BAKING
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  • Making a cob (Part 1)
  • Making the Round Shape, Both Loose and Tight – Part 1
  • Making the Round Shape, Both Loose and Tight – Part 3
  • Malt, Maltose, Malt Products
  • Oxygen in dough
  • Plaiting
  • Plaiting – Part I
  • Poolish
  • Read Paul’s views on “craft”, as they appeared recently in two published articles
  • Rolling Olives & Oil Into Finished Dough
  • Salt
  • Scalded flour
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  • Table skills – Part I
  • Table skills – Part II
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  • What’s special about wood-fired ovens?
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PANARY - Teaching Breadmaking Since 1997
Teaching Breadmaking Since 1997
Every PANARY course is taught by Paul Merry, a master craftsman who favours a very practical approach to learning, regardless of any student’s prior experience..

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panary adj [L.panis bread + - ARY] Of or pertaining to bread; p. fermentation
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