Braiding Bread
January 5, 2015 3:39 PM Subscribe
Perhaps you would like to watch some videos of a dentist and self-published cookbook author from Chile
braiding bread beautifully.
Octopus
12 Strand Octopus
12 Strand Alpha Braid
The Twist
2-4 Bread Braid
5 Strand Delta
4 Strand Epsilon
The Sunburst
The book sample has some pictures of final product
Octopus
12 Strand Octopus
12 Strand Alpha Braid
The Twist
2-4 Bread Braid
5 Strand Delta
4 Strand Epsilon
The Sunburst
The book sample has some pictures of final product
So that's what you do with the ends, rather than just squish them into an unsightly blob that you hope nobody will notice...
posted by pipeski at 3:51 PM on January 5, 2015 [4 favorites]
posted by pipeski at 3:51 PM on January 5, 2015 [4 favorites]
I didn't know that I would like this as much as I do!
posted by xingcat at 4:10 PM on January 5, 2015
posted by xingcat at 4:10 PM on January 5, 2015
These are beautiful, but kind of pointless without the money shot (ie, the fresh-from-the-oven loaf.) It's almost as if this Chilean dude is intentionally fucking with us.
posted by Atom Eyes at 4:13 PM on January 5, 2015 [14 favorites]
posted by Atom Eyes at 4:13 PM on January 5, 2015 [14 favorites]
Made me think of the friendship bracelet instructions of my childhood...
And yeah, I wanted to see the end product! Either way, I must pass these along to my mom :)
posted by gemutlichkeit at 4:17 PM on January 5, 2015
And yeah, I wanted to see the end product! Either way, I must pass these along to my mom :)
posted by gemutlichkeit at 4:17 PM on January 5, 2015
12 Strand Octopus? Wouldn't that be a Dodekapus?
Also, initially it looks like a facehugger.
posted by Hairy Lobster at 4:50 PM on January 5, 2015
Also, initially it looks like a facehugger.
posted by Hairy Lobster at 4:50 PM on January 5, 2015
This is quite a windfall for me. I have tried simple 3 strand loaves that were still pretty doughy. With the first video I've already solved that problem. Guess what everyone's getting as belated Christmas gifts!
posted by Aya Hirano on the Astral Plane at 4:58 PM on January 5, 2015
posted by Aya Hirano on the Astral Plane at 4:58 PM on January 5, 2015
In case anyone is looking for a good recipe to try out some of these braids:
http://smittenkitchen.com/blog/2012/09/fig-olive-oil-and-sea-salt-challah-book-tour/
Each tube of dough gets yummy fig jam rolled inside. I have tried a bunch of different braids with this recipe and they have all tasted great!
posted by insoluble uncertainty at 6:01 PM on January 5, 2015 [3 favorites]
http://smittenkitchen.com/blog/2012/09/fig-olive-oil-and-sea-salt-challah-book-tour/
Each tube of dough gets yummy fig jam rolled inside. I have tried a bunch of different braids with this recipe and they have all tasted great!
posted by insoluble uncertainty at 6:01 PM on January 5, 2015 [3 favorites]
I've done a four-strand braid before. This was a fun video to watch. And yeah, I never knew what to do with the ends either.
Prettiest bread I ever made: three strand braid; one strand white bread, one strand wheat bread, one strand dark rye. Gorgeous.
Tastiest bread: make a braid that's about two feet long. Roll out a base circle of dough. Put a small wheel of real brie on the base circle, and coil the braid on top of it. This is done on a pizza stone. Then cover the braid coil bread with a clear pyrex bowl big enough to let the dough rise. The brie melts, bubbles up through the braids, and coats the whole mass in buttery cheese. Eat while warm, tearing apart.
posted by yesster at 7:04 PM on January 5, 2015 [5 favorites]
Prettiest bread I ever made: three strand braid; one strand white bread, one strand wheat bread, one strand dark rye. Gorgeous.
Tastiest bread: make a braid that's about two feet long. Roll out a base circle of dough. Put a small wheel of real brie on the base circle, and coil the braid on top of it. This is done on a pizza stone. Then cover the braid coil bread with a clear pyrex bowl big enough to let the dough rise. The brie melts, bubbles up through the braids, and coats the whole mass in buttery cheese. Eat while warm, tearing apart.
posted by yesster at 7:04 PM on January 5, 2015 [5 favorites]
Yester, didn't you have problems with the rise times and cook times for the three type strand being different for each? I would have thought one strand would be done before the others.
posted by lollusc at 8:03 PM on January 5, 2015
posted by lollusc at 8:03 PM on January 5, 2015
All I can say is that it worked. I let it rise on a piece of baking parchment, and slid the parchment onto a hot stone, and covered it with a large pyrex bowl. That's my little secret for doing hearth breads in a conventional oven: hot oven, pizza stone, and a huge pyrex bowl (liberally buttered inside). Mist the dough just before putting it in.
As I recall, I think the rye strand cracked as the other two strands bloomed. But it was darned pretty.
posted by yesster at 8:25 PM on January 5, 2015 [2 favorites]
As I recall, I think the rye strand cracked as the other two strands bloomed. But it was darned pretty.
posted by yesster at 8:25 PM on January 5, 2015 [2 favorites]
That Nutella bread is mind boggling.
posted by bq at 8:55 PM on January 5, 2015 [2 favorites]
posted by bq at 8:55 PM on January 5, 2015 [2 favorites]
And this is just a perfect expression of how do we love bread here in Chile! You can see some of these in bakeries. And about the Nutella one… killed it.
posted by ji at 2:51 AM on January 6, 2015
posted by ji at 2:51 AM on January 6, 2015
I think I'm going to have to do that Nutella bread asa cinnamon bread. Noms.
posted by feckless fecal fear mongering at 5:04 AM on January 6, 2015
posted by feckless fecal fear mongering at 5:04 AM on January 6, 2015
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(I must admit though, the last thread I visited was the Breaking Bad post on FanFare, so my brain got a bit confused and thought this might be a dough-based parody.)
posted by iamkimiam at 3:51 PM on January 5, 2015 [1 favorite]