Plaited/Braided Loaf: No Mixer, Hand Kneading · PrimedTable
British🍞 Bread & bakery
Plaited/Braided Loaf: No Mixer, Hand Kneading
⏱ 180 min
A delicious four-strand plaited loaf made entirely by hand without a mixer. The video demonstrates basic hand-kneading techniques, a simple plaiting pattern, and compares finished loaves with and without egg wash.
▶
Adapted from a video by John Kirkwood
Plaited/Braided Loaf: No Mixer!! Hand Kneading Tutorial :)
bread flouror half white and half wholemeal flour for a healthier option~500 gest.
salt~1 tspest.
butter or lardfor greasing the baking tray~1 tbspest.
cooking oilfor coating the cling film, optional~1 tbspest.
egg washfor one loaf, optional~1est.
Steps
▶ Tap a timecode to jump to roughly that moment in the video.
1
Dissolve sugar in warm water and stir well. Add the instant yeast and mix thoroughly. Set aside for approximately 10 minutes to confirm the yeast is active (it should foam). If there's no change after 10 minutes, the yeast is dead and needs replacing.
2
Pour the activated yeast mixture into a bowl, add the oil or soft butter, then add the bread flour (you can use half white and half wholemeal flour for a healthier option). Finally add salt. Use a wooden spoon to roughly combine all the ingredients.
3
Tip the dough onto the work bench and use a bowl scraper to gather all the loose bits. Using your hands and scraper, pull everything together into a shaggy ball.
4
Hand knead the dough for 10 minutes using the following technique: push the dough forward with both heels of your hands, flick it 90 degrees with your left hand at the top of the stroke, then pull the top of the dough over with your right hand as you come back. Repeat this push-flick-pull cycle.
5
After kneading, the dough should be a smooth ball. Drag the dough ball on the bench to tighten its outer skin. Place it in a lightly oiled bowl, ensuring the entire dough ball is coated with oil. Cover the bowl with a shower cap or damp cloth.
6
Proof the dough in a warm spot for 1 hour. Once proofing is complete, turn it out onto the bench and knock it back by pressing to force out all the gas. Form it into a ball again.
7
Divide the dough into four equal pieces of approximately 200 g (7 oz) each using scales for accuracy. Form each piece into a ball using a rolling technique. Cover with a lightweight dry cloth and rest for 10 minutes.
8
Lightly grease a large baking tray with butter, lard, or solid vegetable fat. After resting, take one dough ball and begin rolling it into long strips using both hands, rolling back and forth. When it reaches about a foot long, set it aside and rest for a minute. Repeat this process until all four strips reach 38 cm (15 in) in length. Arrange them in a bow-tie shape.
9
In the middle of the cross, press the four ends firmly together. Follow the plaiting pattern: take the top right strand over the left, then the top left strand over the right, and keep repeating this pattern all the way down to the end. When you reach the end, tuck it underneath to tidy it up.
10
Carefully transfer the plaited loaf onto the greased baking tray. Take a sheet of cling film and coat it lightly with cooking oil. Carefully place the oiled cling film over the dough with the oiled side down to prevent it from drying out.
11
Proof for 45 minutes to 1 hour depending on the temperature in your kitchen. When there are 10 minutes left of proofing time, preheat your oven to 180°C (355°F) or gas mark 4. At the same time, place a pan of hot water on the bottom shelf of the oven—the steam will make the crust crispy.
12
Once proofing is complete, carefully remove the cling film. If desired, brush the top of the loaf with egg wash for a golden shiny finish (optional). Place the loaf in the preheated oven at 180°C and bake for 25 minutes.
13
Remove the loaf from the oven once baked. It should have a beautiful golden-brown color. If using egg wash, the crust will be thinner but crispier. Transfer to a wire rack to cool before slicing and enjoying.
PrimedTableBETA
