Bread Technique: Braiding Challah and Decorative Loaves

Notes

Achieving the perfect braid starts with well-prepared dough. The gluten should be developed enough to hold its shape but remain pliable to avoid cracking. If your dough is too sticky, dust your work surface and hands lightly with flour. To prevent the braid from unraveling, ensure each strand is of equal thickness and well-sealed at the ends. For beginners, a three-strand braid is easiest, but don't shy away from experimenting with more strands for a complex look. Common mistakes include braiding too tightly, which can hinder rising, or letting the dough proof too long, leading to loss of structure. Store your challah in an airtight container for up to 2 days or freeze for longer storage.

Steps

1. 1 Prepare your dough according to your recipe, ensuring it's smooth and elastic.
2. 2 Divide the dough into equal portions depending on the number of strands you want for your braid.
3. 3 Roll each portion into a rope approximately 16 to 20 inches long and 1 inch thick.
4. 4 For a basic three-strand braid, lay the ropes parallel to each other, then lift the leftmost rope over the center.
5. 5 Next, lift the rightmost rope over the new center rope.
6. 6 Continue this pattern down the length of the ropes, alternating sides.
7. 7 Once you reach the end, pinch the ends together to secure the braid.
8. 8 Transfer the braid to a parchment-lined baking sheet, tucking the ends underneath.
9. 9 Cover the braid with a clean kitchen towel and let it proof until nearly doubled in size, about 45 minutes to 1 hour.
10. 10 Preheat your oven to 350°F.
11. 11 Brush the braid with an egg wash made of one beaten egg and one tablespoon of water.
12. 12 Bake in the preheated oven for 25-30 minutes, or until the loaf is golden brown.
13. 13 Remove from the oven and let it cool on a wire rack before slicing.