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Plaiting – Part I

30th June 2017 by Paul Merry

We are continuing the theme of last newsletter, plaiting.
The 5-strand plait
This time there is no clever starting in the middle liked you learned about the 3-strand plait.
Remember to plait loosely, to allow it to hold its shape while it grows and eventually springs in the oven.
The moves for plaiting a 5-strand: 2 over 3; 5 over 2; and 1 over 3

First picture (above) shows the strands laid out in front of you, and 2 over 3.


Second pic shows 5 coming back the other way, placed over 2 (sitting now between the new 1 & 3).


Third pic shows the final move, 1 over 3,( now 1 is the new 3) and you start the three moves again…..
This is what it is looking like when you are half-way through:

Good luck with plaiting – practice makes perfect after all.
Paul

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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
  • Baking on a Tile
  • Chelsea Buns
  • Dough enrichment: adding fats and oils
  • Dough fermentation: The Fold
  • EASTER BAKING
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  • Large ovens: separate furnace or fire on the floor?
  • 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
  • Saffron dough cake
  • Salt
  • Scalded flour
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  • Table skills – Part I
  • Table skills – Part II
  • Temperature chart
  • The “ferment”
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  • The Country Housewife’s Outdoor Cloche Oven, 1897
  • Types Of Yeast
  • Understanding acidity & sourness
  • Use of the Sponge
  • Volume in a loaf
  • Water temperature and yeast
  • Wedding Rolls: How to Make Them
  • What’s special about wood-fired ovens?
  • Working with stoneground flour
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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