The 8 Strand Plaited Loaf really isn't as tricky as you might think!
If you know your left from right and can count to 8, you’ve got all the tools you need.
This Plaited Bread Tutorial will show you step by step, how to make a frickin' sweet plaited loaf!
Full instructions and recipe further down! 👇
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For the ferment:
225g strong white flour
15g fresh yeast / 7g dried yeast
225g room temperature milk
For the dough:
450g strong white flour
1tsp salt
1 egg
65g butter
1tsp malt extract
150g lukewarm milk
To finish:
beaten egg to glaze
poppy or sesame seeds
Place the ingredients for the ferment together in a bowl, beat well, cover and leave to rise in a warm place until puffed up and risen.
To make the dough: sift the flour and salt into the bowl of a standing mixer. Add the egg, butter, malt extract, milk and the pre-ferment and mix together to give a soft dough.
Knead well for about 10 minutes or until the dough is smooth and will spring back when lightly pressed. Place the dough in a mixing bowl, cover and leave to prove in a warm place for approximately 1 hour.
Knock back the dough and place into a mixing bowl, cover and chill in the fridge for 8-12 hours.
Remove the dough from the fridge and knock it back. Divide the dough into 8 evenly sized pieces and roll each one into long sausage shape. Approx 45-50cm long.
Shape the dough with the following steps. Remember for each step the strands are numbered, left to right, 1 to 8.
Step 1. Strand 8 under strand 7 and moved to position 1
Step 2. Strand 2 under strand 3 to position 8
Step 3. Strand 1 moves to position 4
Step 4. Strand 7 under strand 6 and moves to position 1
Step 5. Strand 8 moves to postion 5.
Keep repeating step 2 through 5 until you come to the end of the loaf and it is just too difficult to continue.
To finish it off use your fingers to pinch all the strands together at either end of the loaf and trim off any excess dough. (This excess can be stuck in the fridge for up to 48 hours as a ready made preferment for your next loaf!)
Carefully transfer the loaf to a lined baking sheet and make sure those ends are well sealed, you don’t want them unravelling during the proving or the baking later on.
Cover the bread with a cloth and leave it to prove for about an hour or until is has doubled in size.
Preheat the oven to 200ºC. Brush the loaves with beaten egg and sprinkle with poppy or sesame seeds.
Bake for 35-45 minutes, until a rich golden brown. To test if the bread is cooked, tap the bottom, it should sound hollow. Cool on a wire rack.