How to make an Eight Strand Plaited Loaf...
To start, I put strong white bread flour in a bowl. I added salt and fast action dried yeast, making sure to keep them on separate sides of the bowl.
Then I added olive oil and water and mixed it together to form a dough.
I kneaded the dough for 10 minutes, then placed it into an oiled bowl and left it to rise for 1 hour.
I knocked the dough back, then divided it out into eight pieces.
I rolled each piece into a long strand approximately 40cm/16" long.
Then I laid all of the strands out and attached them at the top. Then I followed the plaiting sequence:
Recommended equipment & ingredients*
|Baking trays||Mixing bowls||Cooling rack|
|Kitchen scales||Fast action yeast||Metal dough scraper|
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- 500 g Strong White Bread Flour
- 340 ml Water
- 1 ½ tbsp Olive oil
- 7 g sachet Fast action dried yeast
- 10 g Salt
- 1 Egg
- Put the strong white bread flour in a bowl. Add the salt and yeast on separate sides of the bowl. Mix together
- Add 1 ½ tbsp olive oil and 340ml water and mix in
- Knead the dough for 10 minutes, then place it into an oiled bowl and leave to rise for 1 hour
- Knock it back then divide it into eight equal pieces
- Roll each piece into a long strand approximately 40cm/16" long
- Lay all of the strands out and attach them at the top. Then follow the plaiting sequence:Step 1: place 8 under 7 and over 1Step 2: place 8 over 5Step 3: place 2 under 3 and over 8Step 4: place 1 over 4Step 5: place 7 under 6 and over 1Repeats step 2-5, until all the dough is plaited
- Chop off any strands that are too long and tuck the end under to neaten it up. Put it onto a lined baking tray, cover it loosely with cling film and leave it to prove again for 1 hour
- Glaze the bread with 1 beaten egg
- Bake it on 200C/400F/Gas Mark 6 for 25 minutes until it is golden and sounds hollow when you tap the bottom
Recipe from Paul Hollywood.