9 Shaping Braided Breads

Braiding using two slightly tapered, evenly rolled, identical strands of dough, making sure not to braid too tightly, which results in tearing during baking, or too loosely, which results in a flat appearance.
Braiding using three slightly tapered, evenly rolled, identical strands of dough, making sure not to braid too tightly, which results in tearing during baking, or too loosely, which results in a flat appearance.
Braiding using four slightly tapered, evenly rolled, identical strands of dough, making sure not to lose the braiding pattern by maintaining space between the unbraided strands. Avoid braiding too loosely, which results in a flat appearance, or too tightly, which results in tearing during baking.
Braiding using six slightly tapered, evenly rolled, identical strands of dough, making sure not to lose the braiding pattern by maintaining space between the unbraided strands. Avoid braiding too loosely, which results in a flat appearance, or too tightly, which results in tearing during baking.
© San Francisco Baking Institute | Photography by Frank Wing, Joe Burns, Steve Hunt, Latvis Photography and SFBI staff
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