Plaited Loaf

 

This week's bake was another attempt at a plaited loaf, which I tried a few months ago and wasn't fully happy with due to the dough having been quite sticky when playing, affecting the shape. This, however, worked fantastically and the plaiting method I chose was simple but effective to create a good looking loaf. 

Recipe - Makes 1 loaf

• 350g strong white bread flour
• 7g salt
• 7g fast action dried yeast
• 250ml cool water

Put the flour in a bowl and tip the salt to one side and yeast to the other. Pour in enough of the water to form a soft dough. Turn out onto a work surface and knead for 5-10 minutes until smooth and elastic. Put into an oiled bowl and cover with clingfilm. Leave to rise for 1-2 hours until doubled.

Tip out onto a lightly floured surface and knead briefly to knock back. Divide into 4 pieces. Taking one at a time, roll out to 30cm in length. Bring one end of each strand together and press gently, then plait into a 4-strabd plait. To do so, consider having numbered the strands 1 to 4 from right to left, then take 1 over 2, under 3 and over 4. Re-number your strands and repeat until you have plaited down to the end of the strands. Bring the ends together and press gently, then tuck the top and bottom under slightly to hide and adjoining parts. Place the loaf onto a lined baking tray and leave to rise in a warm place for 30-40 minutes until the dough springs back slowly when pressed. Bake at 200C for 20 minutes or until the loaf sounds hollow when tapped on the bottom. Transfer to a wire rack to cool.