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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

Filed Under: Baker's Topics

About Paul Merry

BAKER’S TOPICS

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  • Baker’s Tip:. Quantities of different yeasts
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  • Making the Round Shape, Both Loose and Tight – Part 1
  • Making the Round Shape, Both Loose and Tight – Part 3
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  • Plaiting – Part I
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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